Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
5
Low
Nutrition per serving
Calories438.2 kcal (22%)
Total Fat33.5 g (48%)
Carbs15.7 g (6%)
Sugars8.7 g (10%)
Protein20.7 g (41%)
Sodium1313 mg (66%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

150gFull-fat Greek yogurt

4cloves garlic
minced

1 tspgaram masala

1 tspCumin
optional, or more garam masala

1 tspsea salt

½ tspground ginger

½ tspchili powder

1kgchicken thighs

BUTTER CHICKEN SAUCE

57gUnsalted butter

0.5Onion
large, sliced thinly

2cloves garlic
minced

1 x 29 ozcan tomato sauce

120mlheavy cream

1 Tbspgaram masala

1 tspCumin
optional, or more garam masala

1 tspground ginger

1 tspchili powder

1 tspSea salt
to taste

cilantro
optional, for garnish
Instructions
Step 1
In a large bowl, stir together all the marinade ingredients. Add the chicken thighs, stir to coat, and cover with plastic wrap. Chill for at least an hour, or overnight.
Step 2
Melt the butter in a large saute pan over medium heat. Add the sliced onions and saute for 8-10 minutes, until soft and browned.
Step 3
Make a well in the center and add the minced garlic. Saute for about 30 seconds, until fragrant, then stir in with the onions.
Step 4
Stir in the tomato sauce, heavy cream, garam masala, cumin, ground ginger, chili powder, and sea salt. Adjust salt to taste; other flavors will develop as it cooks afterward.
Step 5
Remove the chicken from the marinade and use kitchen shears to cut into bite-size pieces. No need to wipe the marinade off the chicken, but leave behind what isn’t stuck to it.
Step 6
Add the chicken pieces to the pan, nestling them in the sauce in a single layer. Spoon additional sauce over the chicken to cover. Increase heat to high and bring to a simmer, then simmer for 8-10 minutes, stirring every few minutes, until sauce is slightly thickened and chicken is cooked through. Adjust salt to taste if desired.
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