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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tikka Marinade for chicken (do the night before): | 2. Cut 1 anaheim chile, the 2 jalapeno chilies, the 4 large cloves of garlic, and golf ball sized ginger to a size that you can process them in the food processor; process them. Place the processed mix in a large bowl, and stir in the 11 ingredients above the ginger on the ingredient list in, plus the peanut oil. Mix in the chicken well, and place in the refrigerator to marinate overnight. | 3. Tomato Sauce (can be done night before or day of): | 4. Cut the 2 anaheims, the 1 jalapeno pepper, the 2 cloves of garlic, and the nugget of ginger so that it can be processed, and process it. Place the processed mix plus the 2 cans of tomatoes, the cloves, 1 tsp salt, and the water in a medium sized dutch oven. Bring to a boil, then reduce the heat and simmer gently for 20 minutes, stirring regularly, until nicely thickened. Put to the side (but in the refrigerator if to be used the next day). | 5. Butter Chicken (day of): | 6. Take the chicken out of the refrigerator and let it sit about 20 minutes before you start cooking; preheat the oven to 405 degrees. Transfer the chicken to a roasting pan, with its marinade, and cover with buttered foil. Place in a hot oven, and cook for about 5 minutes. Reduce heat to 400 and cook for about 15 minutes (check on it) or until done. | 7. While chicken is cooking, melt butter in a large dutch oven, and add the ground cumin; let the sizzle gently for a few minutes. Add the tomato sauce, bring back to a gentle simmer, and cook for about 5 minutes. | 8. Add the tomato puree, honey, cream, 1 tbsp fenugreek, 1 tbsp lime juice, and black pepper; continue to simmer gently, stirring occassionally, for about five minutes or until sauce is rich, thick, and creamy. Add the cooked chicken, mix well, and simmer gently for five minutes to marry flavors. | 9. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
plain yogurt	2	tablespoons		-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
garam masala	2	tablespoons		-	-	-	-
chile powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
cinnamon	1/2	teaspoon	ground	-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
fenugreek leaf	2	teaspoons	dried	-	-	-	-
ginger			peeled chopped	-	-	-	-
garlic clove	4			-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
jalapeno pepper	2			3.2625	0.7312	0.1024	0.0416
anaheim chili	1			-	-	-	-
chicken breast	1 1/2	1/2	boneless	1170.2697	0.0	141.8612	62.93600000000001
tomato juice	2	cans	diced	123.8681	25.7208	6.1934	2.113
ginger	1		peeled chopped	-	-	-	-
garlic clove	2			-	-	-	-
jalapeno pepper	1			3.2625	0.7312	0.1024	0.0416
anaheim chilies	2			-	-	-	-
clove	5			2.877	0.6881	0.0627	0.1365
salt	1	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
butter	1/2	cup		684.0	31.428	21.372	57.6
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
tomato puree	2	teaspoons		3.9583	0.9354	0.1719	0.0219
honey	4	teaspoons		-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
fenugreek leaf	1	tablespoon	dried	-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
white rice			cooked	-	-	-	-

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