Murgh Makhani (Butter Chicken)
Ready In: 2 hrs 30 mins
Serves: 6
Ingredients
Marinade
- 1 tablespoon lemon juice
- 1 teaspoon ginger, freshly grated
- 1 garlic clove, minced
- 2 teaspoons tandoori masala
- 1⁄4 teaspoon cayenne pepper, or to taste
- salt, to taste
- 1⁄2 cup Greek yogurt
Spice mix
- 2 teaspoons garam masala
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 1 pinch black pepper
- 1 teaspoon tandoori masala
- salt, to taste
- cayenne pepper, to taste
Curry
- 1 1⁄2 lbs chicken, boneless skinless thighs
- 2 tablespoons ghee
- 1 large onion, chopped
- 1 bay leaf
- 1 inch cinnamon stick
- 1 clove
- 1 teaspoon ginger, freshly grated
- 1 garlic clove, minced
- 14 ounces tomato puree
- 1 Thai green chili, or to taste, finely chopped
- 1 tablespoon dried fenugreek leaves
- 2 tablespoons unsalted butter
- 1⁄4 cup Greek yogurt
- 1⁄4 cup milk
- 3 sprigs cilantro, finely chopped
Directions
- Cut chicken into chunks.
- In a bowl, add the chicken and all of the marinade ingredients.
- Mix well and marinate in the refrigerator for at least 2 hours and up to 24 hours.
- In a medium size pan, melt the ghee over medium heat.
- Add in the onion, stir, and cover for 4-5 minutes.
- 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.
- Add the bay leaf, cinnamon stick, and clove, and fry for 1 minute.
- Add the ginger and garlic, and fry for 30 seconds, stirring constantly.
- Add the green chili and tomato puree, and mix well.
- Add all of the spice mix and mix well.
- 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.
- Add the dried fenugreek leaves and allow it to cook for another 2 minutes.
- Stir in the butter until it melts.
- Stir in the yogurt and milk until desired consistency is reached.
- Garnish with cilantro and serve.
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