Murgh Makhani (Indian Butter Chicken)
Ingredients
- ⅓ cup plain nonfat yogurt
- 1 tablespoon tandoori masala powder
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ onion, chopped
- 1 (1 inch) piece fresh ginger
- 2 tablespoons water
- 1 clove garlic
- 3 tablespoons cooking oil, divided
- 2 teaspoons garam masala
- ¼ teaspoon Indian chili powder
- 1 cup tomato sauce
- 1 cup half-and-half
- 2 tablespoons butter
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
- 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.
- 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.
- 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.
Source
Original recipe: View Original