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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste . | 2. In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight. | 3. Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors. | 4. Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. | 5. Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). | 6. Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding). Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through. | 7. Garnish with minced fresh cilantro, and serve over basmati rice with naan bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1/2	cup	grated	-	-	-	-
ginger	1/2	cup	peeled grated	-	-	-	-
greek yogurt	1	cup	fat	-	-	-	-
kosher salt	2 1/2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken thigh	1	lb	boneless skinless cut bite-sized	1993.2	3.5787	43.3974	200.3619
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
serrano pepper	1		minced	0.7	0.1466	0.0381	0.0096
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
garam masala	1	teaspoon		-	-	-	-
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
rom tomato	8		diced	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
fenugreek leaf	1	tablespoon	chopped dried	-	-	-	-
half	1/2	cup		-	-	-	-
cilantro	1/2	ounce		3.2602	0.5202	0.3019	0.0737

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