Description
This is a simple home version of butter chicken, also known as ‘murgh’ or ‘chicken makhani,’ a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 4