Murgh Makhani (Indian Butter Chicken) recipe
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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 1 clove garlic 2 tablespoons water 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
Nutrition Info
- 474.4 caloriescarbohydrate: 12.9 gcholesterol: 179.4 mgfat: 30.4 gfiber: 2.6 gprotein: 38.1 gsaturatedFat: 11.5 gservingSize: -sodium: 1140.7 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Murgh Makhani (Indian Butter Chicken)
Directions
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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.
Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste, set aside.
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.