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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade. | 2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside. | 3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonfat yogurt	1/3	cup		-	-	-	-
tandoori masala powder	1	tablespoon		-	-	-	-
chicken thigh	1 1/2	pounds	boneless skinless cut	2989.8	5.367999999999999	65.0961	300.5428
onion	1/2		chopped	32.0	7.472	0.88	0.08
ginger	1	piece		-	-	-	-
garlic	1	clove		4.47	0.9918	0.1908	0.015
water	2	tablespoons		0.0	0.0	0.0	0.0
cooking oil	3	tablespoons	divided	360.67199999999997	0.0	0.0	40.8
garam masala	2	teaspoons		-	-	-	-
indian chili powder	1/4	teaspoon		-	-	-	-
tomato sauce	1	cup		-	-	-	-
half	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
fenugreek leaf	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.