45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 552g
Price Per Serving: 2.26$
653kcal
Nutrition
Calories: 653kcal
Protein: 7.03%
Fat: 75.46%
Carbs: 17.51%
Ingredients
- 4 pieceschicken thighsboneless skinless
- 2 cupsbuttermilk
- 2 clovesgarlicminced
- 1 teaspoonsalt
- 0.5 teaspoonpepperblack
- 0.5 teaspoonground pepper
- 0.3 teaspoonground coriander
- 0.3 teaspooncumin
- 0.3 teaspooncardamom
- 1 tablespooncooking oil
- 1 smallonionminced
- 2 tablespoonsbutter
- 2 teaspoonsjuice of lemon
- 2 teaspoonsgingerfinely grated
- 2 garlic cloveminced
- 2 teaspoonsgaram masaladivided
- 1 bay leaves
- 1 cantomato sauce(14.5 oz. can)
- 1 cancanned tomatoesdiced (14.5 oz. can)
- 1 pintwhipping cream
- 1 bunchcilantro leaveschopped to taste
Equipment
Directions
- Combine first 9 ingredients and marinate overnight.
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute onion until soft and translucent.
- Stir in butter, lemon juice, ginger, garlic , 1 teaspoon garam masala, cumin and bay leaf. Cook, stirring, for 1 minute.
- Add tomato sauce and diced tomatoes, and cook for 2 minutes, stirring frequently.
- Stir in cream.
- Reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Season with salt and pepper.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillet over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat, and season with 1 teaspoon garam masala and.
- Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
- Stir cooked chicken into sauce.
- Mix together cornstarch and water, then stir into the sauce.
- Cook for 5 to 10 minutes, or until thickened.
- Top with cilantro, if desired.
Nutrition Facts
Properties
Nutrition Score
23.357391304348%
Flavonoids
Taste
Nutrients percent of daily need