Prep 20 mins
Cook 30 mins
"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.
- 1⁄3 cup plain nonfat yogurt
- 1 tablespoon tandoori spice mix
- 1 1⁄2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1⁄2 onion, chopped
- 1 piece fresh ginger (1 inch)
- 1 garlic clove
- 2 tablespoons water
- 3 tablespoons cooking oil, divided
- 2 teaspoons garam masala
- 1⁄4 teaspoon chili powder, Indian
- 1 cup tomato sauce
- 1 cup half-and-half
- 2 tablespoons butter
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon salt
- 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.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- 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.
I made this a couple of months ago and meant to write a review so better late than never! This recipe is amazing, I bought yogurt from our local Indian market and used their chili powder however I'm glad I tasted the chili powder first because it was overwhelmingly hot so I mixed a very small portion of it with regular chili powder and it worked out perfectly. I made a few changes here and there to put my own spin on it however this is a keeper!!! And don't leave out the fenugreek leaves they really make the dish!
A really nice butter chicken! Minor changes ... lacking fenugreek leaves I added fenugreek seeds, a little earlier in the cooking process. I used chicken fillets rather than thighs, chopped into bite-size pieces, I used cream, and I didnt make the onion mixture into a paste, because I do prefer a sauce with a more robust texture. These changes didnt in anyway alter the wonderful taste and aroma of this classic dish, we enjoyed a marvellous dinner, and DH is enjoying what was left, for lunch! Total keeper, Lynn, thank you, made for ZWT8