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Murgh Makhani – Indian Butter Chicken

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Anita Chipalkatty

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
  

  • cup non-fat yogurt
  • 1 tbsp tandoori masala powder
  • pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • ½ onion chopped
  • 1 inch piece of fresh ginger
  • 1 clove garlic
  • 2 tbsp water
  • 3 tbsp cooking oil divided
  • 2 tsp garam masala
  • ¼ tsp chili powder
  • 1 cup tomato sauce
  • 1 cup half and half
  • 2 tbsp butter
  • 1 tsp dried fenugreek leaves
  • 1 tsp 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 the 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 the 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 for 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.

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