Butter Chicken (Murgh Makhani)
Dinners, International
Ingredients
MARINADE
1/2 cup yoghurt, full fat
1 tbsp lemon juice
1 tsp tumeric powder
2 tsp garam masala
1/2 tsp chilli powder or cayenne pepper powder
1 tsp ground cumin
1 tbsp ginger, freshly grated
2 cloves garlic, crushed
1.5 lb chicken thighs, skin and bones removed
CURRY
3 tbsp ghee or butter
1 cup tomato puree
1 cup heavy cream
1 tbsp sugar
1 1/4 tsp salt
Description
An Indian dish typically prepared in a tandoori, a clay pot used over a fire.
Directions
Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight.
Heat the ghee (or butter or oil) over medium high heat in a dutch oven.
Take the chicken out of the marinade, but do not wipe or shake off any of the marinade from the chicken. Place chicken in the pan and cook until the chicken is white all over (it won’t really brown because of the marinade).
Turn the heat down to just maintain a low simmer. Pull the chicken out to a plate. Add the tomato puree, cream, sugar and salt and any remaining marinade to the pan and stir in. Return the chicken to the pan.
Cover, and simmer for 30 minutes. Do a taste test to see if it needs more salt.
Uncover and continue to simmer until the sauce is thickened, about 30 minutes more. Stir occasionally.
While it simmers, prepare basmati rice, potatoes, broccoli, and/or naan to serve on the side.
Notes
Nutrition
Serving: 310g Calories: 402cal (20%) Carbohydrates: 9.8g (3%) Protein: 39.8g (80%) Fat: 23.4g (36%) Saturated Fat: 9.3g (58%) Cholesterol: 193mg (64%) Sodium: 928mg (40%) Fiber: 0.9g (4%) Sugar: 6.5g (7%)