MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Murgh Makhani (Indian Butter Chicken) image

Provided by Lavender Lynn

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup plain nonfat yogurt
1 tablespoon tandoori spice mix
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
1/2 onion, chopped
1 piece fresh ginger (1 inch)
1 garlic clove
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon chili powder, Indian
1 cup tomato sauce
1 cup half-and-half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Steps:

Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat.
Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
Remove from skillet and set aside.
Heat the remaining 2 tablespoons in the skillet.
Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.