Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Garam Masala and Sour Cream Chicken Bake Recipe
    Lost? Site Map

    Garam Masala and Sour Cream Chicken Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    sdowswell's Note:

    Found this online while looking for a new way to cook chicken. The first time I made it was for my Mother-in-law, who immediately requested I share the recipe. Pretty good, considering I'd never cooked for her before :)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F (180C).
    2. 2
      Score chicken a bit to help spices sink inches.
    3. 3
      In a large skillet over medium heat, heat oil.
    4. 4
      Add onions and saute until light brown.
    5. 5
      Add chicken and continue to saute, turning once, until half cooked (about 10 mins).
    6. 6
      While chicken is cooking, combine sour cream, yogurt, lemon juice, garam masala, tumeric and salt in a bowl.
    7. 7
      Mix till smooth.
    8. 8
      Once chicken is nearly cooked (as described above), Remove chicken from pan and place in sauce mixture, turning to coat.
    9. 9
      Transfer coated chicken to baking dish.
    10. 10
      Bake 20 mins or until cooked through.
    11. 11
      NOTE: if garam masala isn't in your taste, you can use ground white pepper instead.
    12. 12
      NOTE: this dish doens't freeze well because of the yogurt, but will last well a few days in the fridge.

    Ratings & Reviews:

    • on April 19, 2005

      35

      I have had this in my cookbook for a while and been looking forward to making it. But the first problem I had was after baking for 20 minutes, it was still not cooked, so I left in oven for about 40 instead. After cooking, it smelled wonderful but the taste was just OK. I REALLY wanted to love this. Im sorry to give it just 3 stars:(

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2012

      45

      What a easy recipe. The taste is mild and I think I would like a tad more zip but DW like it as is.I was not sure what to do with the onions when serving . I topped the chicken with it and I am glad I did. I would consider adding it to the directions . Thanks for a excellent recipe. Made for PAC fall 2012

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Garam Masala and Sour Cream Chicken Bake

    Serving Size: 1 (107 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 126.4
     
    Calories from Fat 75
    59%
    Total Fat 8.4 g
    12%
    Saturated Fat 2.3 g
    11%
    Cholesterol 40.3 mg
    13%
    Sodium 48.7 mg
    2%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.1 g
    8%
    Protein 8.9 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites