Indian Butter Chicken Recipe

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Ingredients:

Serving

2 cups greek-style plain yogurt
6 garlic cloves, minced
1 piece gingerroot, minced (1 inch piece)
1 tbsp garam masala
1 tbsp lime juice
1 tbsp medium curry paste
2 tsp mild paprika
2 tsp ground cumin
2 tsp coriander
1/2 tsp salt
8 bone-in skin-on chicken breasts, with wings if desired (medium sized)
1 tbsp vegetable oil
1 onion, chopped
1 tbsp garam masala
2 tsp mild paprika
2 tsp medium curry paste
1 (28 oz) can diced tomatoes
3/4 cup whipping cream
1/3 cup cold butter, cubed
1/3 cold butter, cubed
1/4 cup chopped fresh coriander

Directions:

Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for one hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.
Rinse and pat dry chicken. Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. (Note: After marinating, I season with salt.) Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400° oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.
Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes if chunks are large. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, puree until smooth. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.).
Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	450.02 Kcal (1884 kJ)
Calories from fat	284.02 Kcal
		% Daily Value*
Total Fat	31.56g	49%
Cholesterol	119.76mg	40%
Sodium	664.4mg	28%
Potassium	502.73mg	11%
Total Carbs	16.16g	5%
Sugars	2.69g	11%
Dietary Fiber	0.92g	4%
Protein	25g	50%
Vitamin C	8.8mg	15%
Vitamin A	0.2mg	5%
Iron	1.9mg	10%
Calcium	134.9mg	13%

Amount Per 100 g
Calories	80.05 Kcal (335 kJ)
Calories from fat	50.52 Kcal
		% Daily Value*
Total Fat	5.61g	49%
Cholesterol	21.3mg	40%
Sodium	118.18mg	28%
Potassium	89.42mg	11%
Total Carbs	2.87g	5%
Sugars	0.48g	11%
Dietary Fiber	0.16g	4%
Protein	4.45g	50%
Vitamin C	1.6mg	15%
Iron	0.3mg	10%
Calcium	24mg	13%

* 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.

Tastes

salty
savory
bitter
sweet

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