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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons of the ginger/garlic paste that you made in the blender, cumin, mace, nutmeg, cardamom, salt and pepper and mix well. | 2. Rub the chicken breasts thoroughly with this mixture and place in a glass baking dish, cover and refrigerate for 4 hours. | 3. Preheat oven to 350 degrees. | 4. Remove chicken breasts from marinade and discard remaining marinade. | 5. Place the chicken in a baking dish. | 6. Roast for 8 to 10 minutes, basting with vegetable oil and pan drippings at least twice. | 7. When the chicken is tender and cooked through and its juices run clear, remove from the oven and keep warm. | 8. Just before serving, slice the cooked chicken and place it in the simmering masala sauce for a few minutes, until heated through. | 9. Serve hot. | 10. MASALA SAUCE RECIPE: About half an hour before you finish marinating the chicken, start the masala sauce. | 11. Place tomatoes and green bell peppers in a saucepot. | 12. Add 2 cups water and bring to a boil. | 13. Boil for 20 minutes, or until the tomatoes are thoroughly cooked. | 14. While the tomatoes and peppers are cooking, cut the half inch piece of ginger into several smaller pieces and place in blender. | 15. Add garlic cloves and water and puree. | 16. When tomatoes and peppers are nearly done, reduce heat to medium, add 2 teaspoons of the ginger/garlic paste and cook for about 2 minutes. | 17. Reduce heat to low, stir in the garam masala and salt and cook 5 to 6 minutes, or until the liquid is the consistency of a thick puree. | 18. Remove pan from heat, strain and return sauce to the pot and bring to a boil. | 19. Reduce heat to low, stir in butter, cream and honey and simmer gently until ready to add the chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
ginger	2	inches	peeled	0.8	0.1777	0.0182	0.0075
garlic	8	cloves		35.76	7.9344	1.5264	0.12
water	4	teaspoons		0.0	0.0	0.0	0.0
plain yogurt	1	cup		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lemon	1			1.2808	0.4116	0.0486	0.0132
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
mace	1/4	teaspoon	ground	2.0188	0.2146	0.0285	0.1376
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
cardamom	1/4	teaspoon	ground	1.555	0.3424	0.0538	0.0335
salt pepper				-	-	-	-
tomato	2	lbs	ripe seeded chopped	208.6527	46.2665	10.8862	1.8144
green bell pepper	1/2		stemmed seeded chopped	-	-	-	-
ginger	1/2		peeled	0.8	0.1777	0.0182	0.0075
garlic	4	cloves		35.76	7.9344	1.5264	0.12
water	2	teaspoons		0.0	0.0	0.0	0.0
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
honey	2	teaspoons		-	-	-	-
salt				-	-	-	-
garam masala	1/4	teaspoon		-	-	-	-

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