Chicken Thighs Masala Makhani
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 327.5
- Total Fat: 16.3 g
- Cholesterol: 148.5 mg
- Sodium: 391.1 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.4 g
- Protein: 34.2 g
View full nutritional breakdown of Chicken Thighs Masala Makhani calories by ingredient
Introduction
Boneless skinless Chicken Thighs are inexpensive and tasty in an Indian masala sauce plain yogurt and butter can be added for traditiona Indian Butter Chicken. Boneless skinless Chicken Thighs are inexpensive and tasty in an Indian masala sauce plain yogurt and butter can be added for traditiona Indian Butter Chicken.Number of Servings: 10
Ingredients
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2 tablespoon canola oil
1 large white onion, chopped
2 tablespoons lemon juice
6 cloves garlic, pressed
1 tablespoon garam masala
1 tablespoon chili powder
1tablespoonground cumin
1 bay leaf
1.5 cups half-and-half
1 cup tomato sauce28 oz can chopped tomatos
1/2 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
2 tablespoon canola oil
3.5 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon garam masala
1 pinch cayenne pepper
3 tablespoon cornstarch
1/4 cup water
Directions
1. Heat 2 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and tomatos and cook for 2 minutes, stirring frequently. Stir in half-and-half . Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 2 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 tableaspoon garam masala and cayenne. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Serving Size: Makes about 10 one cup sevings
Number of Servings: 10
Recipe submitted by SparkPeople user ONIONKIM1.
2. Heat 2 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 tableaspoon garam masala and cayenne. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Serving Size: Makes about 10 one cup sevings
Number of Servings: 10
Recipe submitted by SparkPeople user ONIONKIM1.