Murgh Makhani (Butter Chicken)

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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