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Murgh Makhani (Indian Butter Chicken)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Classic Indian butter chicken made with tender chicken marinated in yogurt and simmered in a rich sauce of tomatoes, spices, and butter. Enjoy over fluffy rice.
Ingredients:
  • 0.33333334326744 cup plain nonfat yogurt
  • 1 tablespoon tandoori masala powder
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 0.5 onion, chopped
  • 1 (1 inch) piece fresh ginger
  • 1 clove garlic
  • 2 tablespoons water
  • 3 tablespoons cooking oil, divided
  • 2 teaspoons garam masala
  • 0.25 teaspoon Indian chili powder
  • 1 cup tomato sauce
  • 1 cup half and half
  • 2 tablespoons butter
  • 1 teaspoon dried fenugreek leaves
Instructions:
  • In a large bowl, mix together the yogurt and tandoori masala powder until well combined. Add the chicken and toss to coat evenly. Allow to marinate in the refrigerator for 1 hour. Discard any extra marinade before cooking.
  • Blend together the onion, ginger, and garlic with water until smooth; then, set aside.
  • In a large skillet over medium heat, heat 1 tablespoon oil and cook chicken until lightly browned on all sides, about 5 minutes. Set aside. Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until most of the moisture evaporates, about 3 minutes. Sprinkle garam masala and chili powder over the mixture and cook for 1 more minute. Add tomato sauce, reduce heat to medium-low, and cook for another 5 minutes. Return chicken to the pan, add half and half, bring to a boil. Stir in butter, fenugreek leaves, and salt. Simmer uncovered on low heat until chicken is cooked through, about 15 to 20 minutes.

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