Indian Butter Chicken (Murgh Makhani)
photo by KateL
- Ready In:
- 3hrs 10mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs boneless skinless chicken thighs
- 1 onion, diced
- 4 large garlic cloves, minced
- 2 tablespoons butter
- 1 (13 1/2 ounce) can coconut milk (not the light kind)
- 1 (5 1/2 ounce) can tomato paste
- 1 cup plain yogurt
- 2 tablespoons tandoori masala paste
- 1 tablespoon mild curry paste (such as Pataks mild curry paste)
- 2 teaspoons curry powder
- 1 1⁄2 teaspoons garam masala
- 15 green cardamom pods (tied up in cheesecloth for easy removal)
- 1⁄2 teaspoon cayenne pepper (optional- for spicier Murgh Makhani)
- salt
directions
- Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
- Add remaining ingredients and mix gently.
- Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.
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Reviews
-
Yummy mild mellowness! Straight to our "A1 Regular Rotation" cookbook. Bought and used 4 lb. of boneless skinless chicken thighs and had plenty of sauce leftover. Used 2 tbsp. of dried Tandoori Masala mix (could make Recipe#507464 #507464 or Recipe#507466 #507466.) For the cardamom pods, I used a coffee filter instead of cheesecloth and tied it with a wire twisty (with all the paper removed). After putting the chicken thighs in the crockpot, I added the sauce ingredients to the butter-onion-garlic mixture and mixed thoroughly before pouring over the chicken, then submerged the cardamom pod packet in the middle. Made for 2013 My Three Chefs.
Tweaks
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Yummy mild mellowness! Straight to our "A1 Regular Rotation" cookbook. Bought and used 4 lb. of boneless skinless chicken thighs and had plenty of sauce leftover. Used 2 tbsp. of dried Tandoori Masala mix (could make Recipe#507464 #507464 or Recipe#507466 #507466.) For the cardamom pods, I used a coffee filter instead of cheesecloth and tied it with a wire twisty (with all the paper removed). After putting the chicken thighs in the crockpot, I added the sauce ingredients to the butter-onion-garlic mixture and mixed thoroughly before pouring over the chicken, then submerged the cardamom pod packet in the middle. Made for 2013 My Three Chefs.