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Change up your weeknight dinner and make this hint of spice and creamy chicken meal.
Prep Time: 20min
Cook Time: 45min
Marinating Time: 10min
Preheat oven to 350° F (180° C).
In an ovenproof baking dish, whisk together yogurt, garlic, ginger, garam masala, turmeric, cumin, and salt. Add chicken and stir to coat well. Let stand for 10 minutes or cover and refrigerate overnight.
Bake chicken, uncovered for about 15 minutes or until yogurt is golden.
Meanwhile, in a large shallow saucepan, melt butter over medium heat. Cook onion for about 3 minutes or until softened. Add garlic and ginger; cook for 1 minute. Stir in garam masala, cumin, turmeric, and coriander for 30 seconds. Add tomatoes, salt, and cayenne, if using. Simmer gently for 15 minutes, stirring occasionally or until sauce is thickened slightly.
Add cream and beans to the sauce along with chicken and all the juices from the pan. Cook, stirring occasionally for about 10 minutes or until chicken is no longer pink inside and beans are tender. Sprinkle with cilantro to serve.
Nutritional info per serving (1/6th recipe):
370 calories, 25 g protein, 13 g carbohydrates, 25 g fat, 2 g fibre, 1080 mg sodium, 171 mg calcium.
Indian Spiced Chicken
Prep Time: 15min
Chill Time: 2hrs
Bake Time: 15min/batch
Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!