Recipe by Lavender Lynn
"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
Directions See How It's Made
- 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.