Indian Butter Chicken (Not yet rated)
Submitted by mcat52
Chicken marinated in yogurt and spices, and baked in a butter and cream sauce.
Cal: 420 Fat: 27g Carbs: 9g Protein: 36g Fiber: 2g
More Nutrition...
More Nutrition...
Original recipe serves 6
Directions
Prep: 20 min | Cook: 1 hr 20 min | Ready in: 3 hr 40 min
Blend the ginger and garlic together to a paste in a food processor or mortar/pestle, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds (or chop finely with a knife). Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom, tomato, and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. Cover and marinate for 2 hours or overnight in the refrigerator.
Preheat the oven to 350 degrees F. Heat the ghee in a heavy-based frying pan, add the onion, and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the chopped cilantro. Put the mixture into a shallow baking dish, pour in the cream, and stir with a fork.
Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot broiler for about 2 minutes to brown the top. Before serving, slightly tip the dish and spoon off any extra oil.
Preheat the oven to 350 degrees F. Heat the ghee in a heavy-based frying pan, add the onion, and fry until softened and brown. Add the chicken mixture and fry for 2 minutes. Mix in the chopped cilantro. Put the mixture into a shallow baking dish, pour in the cream, and stir with a fork.
Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot broiler for about 2 minutes to brown the top. Before serving, slightly tip the dish and spoon off any extra oil.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
21
--
2.9
8.2
41.2
43.9
71.9
26.2
Calories: 420
Total Sugars: 4.4g
Carb.: 8.8g
Fiber: 2g
Total Fats: 26.8g
Cholesterol: 131.6mg
Protein: 36g
Sodium: 629.9mg
*Data provided by USDA
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