Murgh Makhani (Butter Chicken)

Name: Murgh Makhani (Butter Chicken)
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 6 serving(s)
Ingredients: 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; 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; 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

Submitted by kyks17

"The "chicken curry" of Indian buffets in America, made healthier by omitting the cream in favor of yogurt and milk."

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Ready In:: 2hrs 30mins
Ingredients:: 31
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.