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.
Ingredients
- plain nonfat yogurt: 0.33333 cup
- tandoori masala powder: 1 Tbsp
- boneless, skinless chicken thighs: 1.5 pound (cut into 1-inch pieces)
- onion: 0.5 piece (chopped)
- ginger: 1 piece (1 inch piece, fresh)
- garlic: 1 clove
- water: 2 Tbsp
- cooking oil: 3 Tbsp (divided)
- Garam Masala: 2 tsp
- Indian chili powder: 0.25 tsp
- tomato sauce: 1 cup
- half and half: 1 cup
- butter: 2 Tbsp
- fenugreek leaves: 1 tsp (dried)
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
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.
