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Indian Butter Chicken (Murgh Makhani)

yield: 4 total time: 110 minutes
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Ingredients

  • 1/3 cup nonfat yogurt plain
  • 1 tablespoon tandoori masala powder
  • 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 onion chopped
  • 1 piece fresh ginger
  • 1 clove garlic
  • 2 tablespoons water
  • 3 tablespoons cooking oil divided
  • 2 teaspoons garam masala
  • 1/4 teaspoon chili powder Indian
  • 1 cup tomato sauce
  • 1 cup half and half
  • 2 tablespoons butter
  • 1 teaspoon fenugreek leaves dried
  • 1 teaspoon salt

Nutrition

  • Calories : 490 calories
  • Carbohydrate : 16 grams
  • Cholesterol : 150 milligrams
  • Fat : 30 grams
  • Fiber : 3 grams
  • Protein : 40 grams
  • SaturatedFat : 11 grams
  • Sodium : 1140 milligrams
  • Sugar : 8 grams
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