BUTTER CHICKEN GRAVY

Butter Chicken Gravy image

Provided by DrGaellon

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

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1/3 cup plain yogurt
1 ounce ground almonds
1 teaspoon chili powder
1/8 teaspoon crushed bay leaf (crush to a powder or process in a coffee grinder before measuring)
1/8 teaspoon ground cloves (do not omit these they are essential to the rich aroma)
1/8 teaspoon ground cinnamon
1 teaspoon garam masala
1/4 teaspoon ground cardamom
1 teaspoon turmeric
1/2 teaspoon grated gingerroot (about a 1/2-inch piece, peeled)
1/2 teaspoon grated garlic (1 clove)
2 (8 ounce) cans tomato sauce
1/2 teaspoon kosher salt
1 lb ground chicken or 1 lb ground turkey
2 tablespoons butter
1 teaspoon vegetable oil
1 medium onion, diced
1/2 cup golden raisin
1/4 cup half-and-half
2 cups cooked basmati rice (or more if you are hefty eaters)

Steps:

In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic,8 oz tomato sauce, salt and ground chicken. Mix and massage the bag to combine the ingredients thoroughly, press out as much excess air as possible and seal the bag. Refrigerate 2-4 hours.
Melt the butter and oil in a large skillet. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, raisins, and remaining 8 oz tomato sauce. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Pour in the half-and-half and stir well. Bring to a boil, then immediately turn off heat. Serve over rice.

Nutrition Facts : Calories 480.4, Fat 17.2, SaturatedFat 6.7, Cholesterol 103, Sodium 971.7, Carbohydrate 52, Fiber 4.4, Sugar 18.2, Protein 31.7