Directions:
- Cut chicken into 3/4 cubes.
- Heat oil and cook the onion and ginger until brown stir in the garam masala.
- Put in onion and ginger in blender together with tomato paste and chicken stock blend until smooth.
- Put back into the pan and add the cream (half and half) reduce a little set aside.
- Heat 1 tablespoon of butter and add chicken cook until no longer pink in the middle.
- Pour the butter sauce back into the pan and add remaining butter.
- Garnish if you like with fresh cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.6 Kcal (1920 kJ) | ||
| Calories from fat | 192.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.42g | 33% | |
|---|---|---|---|
| Cholesterol | 135.13mg | 45% | |
| Sodium | 791.24mg | 33% | |
| Potassium | 1801.44mg | 38% | |
| Total Carbs | 28.9g | 10% | |
| Sugars | 17.11g | 68% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 42.62g | 85% | |
| Vitamin C | 26.9mg | 45% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 89.56 Kcal (375 kJ) | ||
| Calories from fat | 37.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 33% | |
|---|---|---|---|
| Cholesterol | 26.39mg | 45% | |
| Sodium | 154.52mg | 33% | |
| Potassium | 351.81mg | 38% | |
| Total Carbs | 5.64g | 10% | |
| Sugars | 3.34g | 68% | |
| Dietary Fiber | 0.99g | 20% | |
| Protein | 8.32g | 85% | |
| Vitamin C | 5.3mg | 45% | |
| Iron | 0.7mg | 19% | |
| Calcium | 12.3mg | 6% | |
* 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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