Name: Murgh Makhani (Indian Butter Chicken)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Plain nonfat yogurt - ⅓ cup; Tandoori masala powder - 1 tablespoon; Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 ½ pounds; Onion, chopped - ½; Fresh ginger - 1 (1 inch) piece; Garlic - 1 clove; Water - 2 tablespoons; Cooking oil, divided - 3 tablespoons; Garam masala - 2 teaspoons; Indian chili powder - ¼ teaspoon; Tomato sauce - 1 cup; Half and half - 1 cup; Butter - 2 tablespoons; Dried fenugreek leaves - 1 teaspoon; Salt - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Murgh Makhani (Indian Butter Chicken)

1. Plain nonfat yogurt - ⅓ cup

2. Tandoori masala powder - 1 tablespoon

3. Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 ½ pounds

4. Onion, chopped - ½

5. Fresh ginger - 1 (1 inch) piece

6. Garlic - 1 clove

7. Water - 2 tablespoons

8. Cooking oil, divided - 3 tablespoons

9. Garam masala - 2 teaspoons

10. Indian chili powder - ¼ teaspoon

11. Tomato sauce - 1 cup

12. Half and half - 1 cup

13. Butter - 2 tablespoons

14. Dried fenugreek leaves - 1 teaspoon

15. Salt - 1 teaspoon

How to cook deliciously - Murgh Makhani (Indian Butter Chicken)

1. Stage

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. Stage

Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

3. Stage

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.