Butter Chicken (Murgh Makhani)

  • 6
  • 45 minutes
  • 30 minutes

Ingredients

Marinade:

  • 28 oz. boneless, skinless chicken
  • 1/2 cup plain greek yogurt
  • 1.5 Tbsp garlic, minced
  • 1 Tbsp ginger, minced or finely grated
  • 2 tsp garam masala
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp red chili powder
  • 1 tsp salt

Sauce:

  • 3 Tbsp olive oil, divided
  • 1 Tbsp butter
  • 1 large yellow onion
  • 1.5 Tbsp garlic, minced
  • 1 Tbsp ginger, minced or finely grated
  • 1.5 tsp ground cumin
  • 1.5 tsp garam masala
  • 1 tsp ground coriander
  • 14 oz crushed tomatoes
  • 1 tsp red chili powder
  • salt to taste
  • 1 cup heavy cream
  • 1 Tbsp sugar
  • 1/2 tsp dried fenugreek leaves (kasoori methi)

Directions

Marinade Chicken

  1. Cut chicken into bite-sized pieces and mix with other marinade ingredients.
  2. Let marinate for at least 30 minutes, or overnight.

After Marinaded:

  1. Heat 2 Tbsp olive oil ina large skillet over medium-high heat.
  2. Fry chicken pieces in small batches until browned (about 3 minutes per side), and set aside.
  3. Heat butter and 1 Tbsp oil in the same skillet and cook onions until they start to sweat (about 6 minutes), making sure to scrape bottom of pan.
  4. Add garlic and ginger and saute for 1 minutes, then add ground coriander, cumin, and garam masala. Cook for about 30 seconds, or until fragrant.
  5. Add crushed tomatoes, chili powder, and salt. Let simmer for 10-15 minutes, stirring occasionally, until sauce thickens and becomes a deep brown-red color.
  6. Remove from heat, pour mixture into a blender and puree.
  7. Pour the puree back into the pan, stir in cream, sugar, and fenugreek leaves.
  8. Add chicken into the sauce and cook for an additional 8-10 minutes, or until chicken is fully cooked and sauce is thickened.

butter_chicken

Source: Cafe Delites