Murgh Makhani (Indian Butter Chicken)
Description
This murgh makhani (Indian butter chicken) recipe is flavored with yogurt, tomato sauce, ginger, garlic, chili powder, garam masala, and fenugreek.
Ingredients
•
1/3 cup plain nonfat yogurt
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1 tablespoon tandoori masala powder
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1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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1/2 onion, chopped
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1 (1 inch) piece fresh ginger
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2 tablespoons water
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1 clove garlic
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3 tablespoons cooking oil, divided
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2 teaspoons garam masala
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1/4 teaspoon Indian chili powder
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1 cup tomato sauce
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1 cup half and half
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2 tablespoons butter
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1 teaspoon dried fenugreek leaves
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1 teaspoon salt
Directions
1
Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
2
Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
3
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
4
Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
5
Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.