CALORIES: 540
PREP: 35 minutes
COOK: 25 minutes
Gluten-Free
Chicken Marinade | |
1/2 cup | plain yogurt |
---|---|
1/2 | lemon, juice |
1 tsp | garam masala |
1/2 tsp | ground cumin |
8 | boneless skinless chicken thighs, cut into 1-inch cubes |
Salt and pepper to taste |
Butter Chicken | |
3 tbsp | butter |
---|---|
1 | yellow onion, diced |
2 | garlic cloves, minced |
1 tsp | grated fresh ginger |
1 tsp | garam masala |
1/2 tsp | ground cumin |
1/2 tsp | ground turmeric |
1/4 tsp | ground cayenne pepper |
1 | 19-oz can crushed tomatoes |
1 cup | heavy cream |
1 tbsp | sugar |
Salt and pepper to taste |
To make the marinade, in a large bowl, combine the yogurt, lemon juice, garam masala, and ground cumin. Season with salt and pepper to taste. Stir in the chicken and mix well. Cover the bowl and refrigerate for at least 20 to 30 minutes.
Once ready to cook, in a large skillet, melt the butter over medium-high heat. Arrange the chicken in the skillet in a single layer. Discard the remaining yogurt marinade. Cook the chicken, stirring occasionally, until it is cooked through, about 5 to 7 minutes. Stir in the onion, garlic, and ginger. Continue to cook, stirring often, until the onions begin to soften, about 3 minutes. Stir in the remaining garam masala, ground cumin, ground turmeric, and cayenne pepper. Continue to cook, stirring, until the spices become fragrant, about 1 minute. Stir in the crushed tomatoes, heavy cream, and sugar.
Reduce the heat to low, and continue to cook, stirring often, until the sauce reduces and the flavors concentrate, about 10 to 15 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
Per serving | |
---|---|
Calories (kcal) | 540 |
Total Fat (g) | 37 |
Saturated fat (g) | 21 |
Cholesterol (mg) | 205 |
Sodium (mg) | 150 |
Total Carbohydrate (g) | 18 |
Dietary Fiber (g) | 3 |
Total Sugars (g) | 13 |
Added Sugars (g) | 3 |
Protein (g) | 34 |
Vitamin D (mg) | 1 |
Calcium (mg) | 144 |
Iron (mg) | 4 |
Potassium (mg) | 588 |
© 2019 Inspired Entertainment Inc. All rights reserved.