Murgh Makhani (Butter Chicken)

Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

The "chicken curry" of Indian buffets in America, made healthier by omitting the cream in favor of yogurt and milk.

Ingredients Nutrition

Directions

  1. Cut chicken into chunks.
  2. In a bowl, add the chicken and all of the marinade ingredients.
  3. Mix well and marinate in the refrigerator for at least 2 hours and up to 24 hours.
  4. In a medium size pan, melt the ghee over medium heat.
  5. Add in the onion, stir, and cover for 4-5 minutes.
  6. Add the chicken and marinade to the pan and cook, uncovered, for 4-5 minutes. Chicken will not brown or whiten very much, this is ok.
  7. Add the bay leaf, cinnamon stick, and clove, and fry for 1 minute.
  8. Add the ginger and garlic, and fry for 30 seconds, stirring constantly.
  9. Add the green chili and tomato puree, and mix well.
  10. Add all of the spice mix and mix well.
  11. Allow the curry to come to a boil and then lower the heat and let simmer for 10 minutes till most of the juice from the tomatoes evaporates.
  12. Add the dried fenugreek leaves and allow it to cook for another 2 minutes.
  13. Stir in the butter until it melts.
  14. Stir in the yogurt and milk until desired consistency is reached.
  15. Garnish with cilantro and serve.