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 pieces chicken thighs boneless skinless
- 2 cups buttermilk
- 2 cloves garlic minced
- 1 teaspoon salt
- 0.5 teaspoon pepper black
- 0.5 teaspoon ground pepper
- 0.3 teaspoon ground coriander
- 0.3 teaspoon cumin
- 0.3 teaspoon cardamom
- 1 tablespoon cooking oil
- 1 small onion minced
- 2 tablespoons butter
- 2 teaspoons juice of lemon
- 2 teaspoons ginger finely grated
- 2 garlic clove minced
- 2 teaspoons garam masala divided
- 1 bay leaves
- 1 can tomato sauce (14.5 oz. can)
- 1 can canned tomatoes diced (14.5 oz. can)
- 1 pint whipping cream
- 1 bunch cilantro leaves chopped 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