Directions:
- Tandoori chicken: with a sharp knife, make regular slits in chicken.
- Rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
- Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice and stir to blend.
- Pour over chicken and marinate for 10-12 hours in fridge.
- Preheat oven to 425F.
- Remove chicken from marinade (reserve marinade) and put on a wire rack over a pan and bake for 35-45 minutes.
- Remove from oven and cut in 1 cubes.
- Butter Chicken: in a saute pan melt butter.
- Add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 140F.
- For 2 minutes.
- Do not boil.
- Stir in cubed chicken and heat through.
- Serve with basmatti rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.45 Kcal (1681 kJ) | ||
| Calories from fat | 293.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.58g | 50% | |
|---|---|---|---|
| Cholesterol | 152.58mg | 51% | |
| Sodium | 416.34mg | 17% | |
| Potassium | 456.08mg | 10% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 25.68g | 51% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 193.46 Kcal (810 kJ) | ||
| Calories from fat | 141.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 50% | |
|---|---|---|---|
| Cholesterol | 73.53mg | 51% | |
| Sodium | 200.63mg | 17% | |
| Potassium | 219.78mg | 10% | |
| Total Carbs | 1.89g | 1% | |
| Sugars | 1.08g | 9% | |
| Dietary Fiber | 0.26g | 2% | |
| Protein | 12.37g | 51% | |
| Vitamin C | 0.9mg | 3% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 2% | |
| Calcium | 37.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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