“Murgh Makhani/Butter Chicken”


Ingredients for making the murgh makhani

  • 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

Method of making

  • Step 1 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.
  • Step 2 Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  • Step 3 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.
  • Served hot garnished with cream butter and kasoori methi powder, accompained with Naan, roti, paratha, rice and pulao.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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