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    You are in: Home / Recipes / Indian Butter Chicken (Murgh Makhani) Recipe
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    Indian Butter Chicken (Murgh Makhani)

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    • on October 03, 2013

      Yummy mild mellowness! Straight to our "A1 Regular Rotation" cookbook. Bought and used 4 lb. of boneless skinless chicken thighs and had plenty of sauce leftover. Used 2 tbsp. of dried Tandoori Masala mix (could make Tandoori Masala Dry Rub #507464 or Tandoori Masala Paste - 2 Oz. or 50 G #507466.) For the cardamom pods, I used a coffee filter instead of cheesecloth and tied it with a wire twisty (with all the paper removed). After putting the chicken thighs in the crockpot, I added the sauce ingredients to the butter-onion-garlic mixture and mixed thoroughly before pouring over the chicken, then submerged the cardamom pod packet in the middle. Made for 2013 My Three Chefs.

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    Nutritional Facts for Indian Butter Chicken (Murgh Makhani)

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 835.9
     
    Calories from Fat 320
    38%
    Total Fat 35.5 g
    54%
    Saturated Fat 23.3 g
    116%
    Cholesterol 259.3 mg
    86%
    Sodium 672.1 mg
    28%
    Total Carbohydrate 67.9 g
    22%
    Dietary Fiber 2.7 g
    11%
    Sugars 60.3 g
    241%
    Protein 61.6 g
    123%

    The following items or measurements are not included:

    masala paste

    mild curry paste

    green cardamom pods

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