Recipe Details
Ingredients
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1 ¾poundsskinless, boneless chicken breast halves – cubed
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3tablespoonslemon juice, divided
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2tablespoonschili powder, divided
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salt to taste
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1cupyogurt
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2tablespoonsolive oil
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2tablespoonsgarlic paste
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2tablespoonsginger paste
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2tablespoonsmelted butter
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1 ½teaspoonsgaram masala
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1tablespoonbutter
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1tablespoongaram masala
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1tablespoonginger paste
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1tablespoonchopped garlic
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1tablespoonchopped green chile pepper
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2cupstomato puree
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1cupwater
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1tablespoonchili powder
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salt to taste
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1tablespoonhoney
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½teaspoondried fenugreek leaves
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1cupheavy cream
Cooking Directions
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Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
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Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place chicken on skewers; arrange in a 9×13-inch baking dish.
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Bake in the preheated oven until almost cooked through, about 20 minutes.
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Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
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Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories492 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 15g |
73% |
Cholesterol 149mg |
50% |
Sodium 666mg |
29% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 4g |
13% |
Total Sugars 10g |
|
Protein 36g |
72% |
Vitamin C 23mg |
25% |
Calcium 159mg |
12% |
Iron 3mg |
19% |
Potassium 950mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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