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!
- 1133.98 g boneless skinless chicken thighs
- 1 onion, diced
- 4 large garlic cloves, minced
- 29.58 ml butter
- 382.71 g can coconut milk (not the light kind)
- 155.92 g can tomato paste
- 236.59 ml plain yogurt
- 29.58 ml tandoori masala paste
- 14.79 ml mild curry paste (such as Pataks mild curry paste)
- 9.85 ml curry powder
- 7.39 ml garam masala
- 15 green cardamom pods (tied up in cheesecloth for easy removal)
- 2.46 ml 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.