Name: Murgh Makhani (Indian Butter Chicken)
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 1/3 cup plain nonfat yogurt; 1 tablespoon tandoori masala powder; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 onion, chopped; 1 (1 inch) piece fresh ginger; 1 clove garlic; 2 tablespoons water; 3 tablespoons cooking oil, divided; 2 teaspoons garam masala; 1/4 teaspoon Indian chili powder; 1 cup tomato sauce; 1 cup half and half; 2 tablespoons butter; 1 teaspoon dried fenugreek leaves; 1 teaspoon salt

Murgh Makhani (Indian Butter Chicken)

⏱️ Ready in 50 min 🥄 Prep 20 min 🔥 Cook 30 min 👥 4 servings 👁️ 6 views

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.

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🔗 Recipe adapted from AllRecipes

👨‍🍳 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.

Purée 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.

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