Yummy Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 large boneless, skinless Chicken thighs (about 2.5 lbs or 1.3 kg)1/2 cup bottled Tandoori Sauce marinade (PC Memories of Kashmir works great)2 tbsp butter1.5 cups chopped onions1 tbsp minced garlic (about 2 cloves)1.5 tbsp grated ginger root3/4 tsp ground coriander3/4 tsp turmeric1/2 tsp ground cumin1/2 tsp cinnamon1 tbsp brown sugar1 can (28 oz/798 mL) diced tomatoes, drained1/4 tsp salt1/4 tsp pepper1.5 cups chicken broth1/3 cup light sour cream (not fat free)1 tbsp almond butter
To Make Tandoori Chicken:
1. Pierce the chicken thighs with a fork and place in heavy duty resealable bag with the tandoori sauce to marinade for minimum 6 hours or overnight.
2. Preheat oven to 425F. Place chicken thighs in single layer on foil-lined cookie sheet and bake 20-25 mins. Do not overbake or they will be dry.
3. Remove from oven and let cool. Cut into bite-sized pieces and set aside.
To make Butter Chicken Sauce
1. Melt butter in large pot over medium heat. Add onions and garlic, and cook slowly, stirring often, about 5 minutes.
2. Add ginger root, chili powder, turmeric, ground coriander, cinnamon and cumin. Stir in and cook for 1 minute to develop flavors and release scents.
3. Add drained tomatoes, broth, brown sugar, salt and pepper. Mix well, reduce heat to low, cover and simmer for 10 minutes. Stir occasionally.
4. Remove from heat. Transfer half the sauce to blender (or bowl for immersion blender) and puree. Return pureed sauce to pan and return pan to heat.
5. Stir in sour cream and almond butter. Mix well. Add the cut up tandoori chicken and mix well. Cook until chicken is hot.
Serve. Goes well with basmati or jasmine rice, or naan bread.
Number of Servings: 8
Recipe submitted by SparkPeople user BOOKSANDFLOWERS.
1. Pierce the chicken thighs with a fork and place in heavy duty resealable bag with the tandoori sauce to marinade for minimum 6 hours or overnight.
2. Preheat oven to 425F. Place chicken thighs in single layer on foil-lined cookie sheet and bake 20-25 mins. Do not overbake or they will be dry.
3. Remove from oven and let cool. Cut into bite-sized pieces and set aside.
To make Butter Chicken Sauce
1. Melt butter in large pot over medium heat. Add onions and garlic, and cook slowly, stirring often, about 5 minutes.
2. Add ginger root, chili powder, turmeric, ground coriander, cinnamon and cumin. Stir in and cook for 1 minute to develop flavors and release scents.
3. Add drained tomatoes, broth, brown sugar, salt and pepper. Mix well, reduce heat to low, cover and simmer for 10 minutes. Stir occasionally.
4. Remove from heat. Transfer half the sauce to blender (or bowl for immersion blender) and puree. Return pureed sauce to pan and return pan to heat.
5. Stir in sour cream and almond butter. Mix well. Add the cut up tandoori chicken and mix well. Cook until chicken is hot.
Serve. Goes well with basmati or jasmine rice, or naan bread.
Number of Servings: 8
Recipe submitted by SparkPeople user BOOKSANDFLOWERS.
Nutritional Info Amount Per Serving
- Calories: 341.3
- Total Fat: 18.4 g
- Cholesterol: 125.0 mg
- Sodium: 559.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.3 g
- Protein: 33.4 g
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