Ingredients
Marinade:
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1 ¾ pounds skinless, boneless chicken breast halves - cubed
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3 tablespoons lemon juice, divided
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2 tablespoons chili powder, divided
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salt to taste
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1 cup yogurt
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2 tablespoons olive oil
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2 tablespoons garlic paste
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2 tablespoons ginger paste
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2 tablespoons melted butter
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1 ½ teaspoons garam masala
Sauce:
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1 tablespoon butter
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1 tablespoon garam masala
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1 tablespoon ginger paste
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1 tablespoon chopped garlic
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1 tablespoon chopped green chile pepper
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2 cups tomato puree
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1 cup water
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1 tablespoon chili powder
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salt to taste
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1 tablespoon honey
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½ teaspoon dried fenugreek leaves
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1 cup heavy cream
Directions
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Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
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Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place chicken on skewers; arrange in a 9x13-inch baking dish.
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Bake in the preheated oven until almost cooked through, about 20 minutes.
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Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
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Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.
MotherSarah
Nutrition Facts (per serving)
492 | Calories |
28g | Fat |
19g | Carbs |
36g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 492 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 15g | 73% |
Cholesterol 149mg | 50% |
Sodium 666mg | 29% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 13% |
Total Sugars 10g | |
Protein 36g | 72% |
Vitamin C 23mg | 25% |
Calcium 159mg | 12% |
Iron 3mg | 19% |
Potassium 950mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.