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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken into 3/4" cubes. | 2. Heat oil and cook the onion and ginger until brown stir in the garam masala. | 3. Put in onion and ginger in blender together with tomato paste and chicken stock blend until smooth. | 4. Put back into the pan and add the cream (half and half) reduce a little set aside. | 5. Heat 1 tablespoon of butter and add chicken cook until no longer pink in the middle. | 6. Pour the butter sauce back into the pan and add remaining butter. | 7. Garnish if you like with fresh cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
gingerroot	2	tablespoons	minced	-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
garam masala	2	teaspoons		-	-	-	-
tomato paste	16	ounces		371.9453	85.7742	19.5952	2.1319
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
single cream	1/2	cup		-	-	-	-
chicken breast	1 1/2	1/2	boneless	1170.2697	0.0	141.8612	62.93600000000001
salt pepper				-	-	-	-
butter	1/4	cup	melted	342.0	15.714	10.686	28.8

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