Ingredients
-
1/3
-
1
-
1 1/2
-
1/2
-
1
-
1
-
2
-
3
-
2
-
1/4
-
1
-
1
-
2
-
1
-
1
Directions
Murgh Makhani (Indian Butter Chicken), 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 **60 minute marinating time is not included in time to prepare , that good thanks, I made this a couple of months ago and meant to write a review so better late than never! This recipe is amazing, I bought yogurt from our local Indian market and used their chili powder however I’m glad I tasted the chili powder first because it was overwhelmingly hot so I mixed a very small portion of it with regular chili powder and it worked out perfectly I made a few changes here and there to put my own spin on it however this is a keeper!!! And don’t leave out the fenugreek leaves they really make the dish!
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Steps
|
1
Done
|
Stir the Yogurt and Tandoori Masala Powder Together in a Large Bowl Until Thoroughly Combined; Add the Chicken and Toss to Coat Evenly. |
|
2
Done
|
Marinate in Refrigerator For 1 Hour. Drain and Discard Any Excess Marinade. |
|
3
Done
|
Puree the Onion, Ginger, and Garlic With the Water in a Blender Until It Forms a Smooth Paste; Set Aside. |
|
4
Done
|
Heat 1 Tablespoon Oil in a Large Skillet Over Medium Heat. |
|
5
Done
|
Cook the Chicken in the Hot Oil Until Lightly Browned on All Sides, About 5 Minutes. |
|
6
Done
|
Remove from Skillet and Set Aside. |
|
7
Done
|
Heat the Remaining 2 Tablespoons in the Skillet. |
|
8
Done
|
Fry the Onion Paste in the Hot Oil Until the Moisture Is Mostly Evaporated, About 3 Minutes. |
|
9
Done
|
Sprinkle the Garam Masala and Chili Powder Over the Mixture; Cook 1 Minute More. |
|
10
Done
|
Pour the Tomato Sauce Into the Mixture, Reduce Heat to Medium-Low, and Cook Another 5 Minutes. |
|
11
Done
|
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. |
