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Description
A staple in Indian restaurants around the globe, butter chicken is practically the brand ambassador of Indian curries. This version makes good on the name with tender, juicy chicken, a subtle blend of spices, and just the right amount of butter and cream. The color of your sauce may vary depending on the color of the tomatoes, paprika, and ground chilies you use. The recipe is a Yummly original created by Prerna Singh.
Ingredients
Directions
- To make the marinade: Scrape peel from the ginger with a spoon, then finely grate ginger and mince the garlic. Squeeze the juice from the lemon.
- Put the ginger, garlic, lemon juice, yogurt, coriander, olive oil, Kashmiri chili powder, paprika, turmeric, garam masala, and salt in a large mixing bowl. Whisk to blend.
- Trim and discard any fat from the chicken and cut meat into bite-size pieces. Add to marinade and stir to coat well. Cover the bowl with a plate or plastic wrap. Refrigerate for at least 1 hour or overnight. Meanwhile, continue with recipe.
NutritionView More
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Calories550Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat15g75% |
Trans Fat0g |
Cholesterol230mg77% |
Sodium970mg40% |
Potassium920mg26% |
Protein42g82% |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber6g24% |
Sugars6g12% |
Vitamin A25% |
Vitamin C20% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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