Murgh Makhani (Indian Butter Chicken) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice. Ingredients:
1/3 cup plain nonfat yogurt |
1 tablespoon tandoori masala powder |
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces |
1/2 onion, chopped |
1 (1 inch) piece fresh ginger |
1 clove garlic |
2 tablespoons water |
3 tablespoons cooking oil, divided |
2 teaspoons garam masala |
1/4 teaspoon indian chili powder |
1 cup tomato sauce |
1 cup half and half |
2 tablespoons butter |
1 teaspoon dried fenugreek leaves |
1 teaspoon salt |
Directions:
1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
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