Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!
- 2 1⁄2 lbs boneless skinless chicken thighs
- 1 onion, diced
- 4 large garlic cloves, minced
- 2 tablespoons butter
- 1 (13 1/2 ounce) can coconut milk (not the light kind)
- 1 (5 1/2 ounce) can tomato paste
- 1 cup plain yogurt
- 2 tablespoons tandoori masala paste
- 1 tablespoon mild curry paste (such as Pataks mild curry paste)
- 2 teaspoons curry powder
- 1 1⁄2 teaspoons garam masala
- 15 green cardamom pods (tied up in cheesecloth for easy removal)
- 1⁄2 teaspoon cayenne pepper (optional- for spicier Murgh Makhani)
- Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
- Add remaining ingredients and mix gently.
- Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.