INDIAN BUTTER CHICKEN (MURGH MAKHANI)

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Indian Butter Chicken (Murgh Makhani) image

Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!

Provided by Sommer Clary

Categories     Curries

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 835.9, Fat 35.6, SaturatedFat 23.3, Cholesterol 259.3, Sodium 672.1, Carbohydrate 67.9, Fiber 2.8, Sugar 60.3, Protein 61.6

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