3lbsboneless chicken thighs, skinless, cut into bite-sized pieces
Sauce
6tablespoonsolive oil
1shallot, finely chopped
1white onion, chopped
6tablespoonsbutter
6teaspoonslemon juice
2tablespoonsginger paste
2tablespoonsgarlic paste
2teaspoonsground cumin
3teaspoonsgaram masala
2teaspoonschili powder (adjust for taste)
1bay leaf
1cupplain yogurt
1cuphalf-and-half
28ouncestomato puree
1teaspoonsalt (to taste)
1teaspoonblack pepper (to taste)
NUTRITION INFO
Serving Size: 1 (432) g
Servings Per Recipe:8
Calories: 738.8
Calories from Fat 538 g73 %
Total Fat 59.8 g92 %
Saturated Fat 18.4 g92 %
Cholesterol 181.1 mg 60 %
Sodium 565.4 mg 23 %
Total Carbohydrate18.1 g 6 %
Dietary Fiber 2.6 g10 %
Sugars 7.1 g28 %
Protein 33.7 g 67 %
DIRECTIONS
Chicken: Heat 6 tb olive oil in large heavy skillet over medium heat. Cook chicken until lightly browned. Reduce heat and season with 3 teaspoons Garam Masala. Move chicken to a bowl with a slotted spoon.
Sauce: Heat 6 tablespoons olive oil in the skillet over medium heat. Saute challot and onion until soft and translucent. Stir in butter, lemon juice, ginger paste, garlic paste, garam masala, chili powder, cumin and bay leaf. Cook mixture for 1-2 minutes to combine, stirring frequently. Add tomato sauce, half-and-half, and yogurt. Reduce heat to low and simmer for 5 minutes. Season with salt and pepper. Add cornstarch to water and mix thoroughly and then add to sauce mixture. Simmer for another 10 minutes to thicken.
Mix chicken and sauce and cook for another 10 minutes.
