Murgh Makhani (Indian Butter Chicken)

This simple Indian butter chicken served over rice is flavored with yogurt, tomato sauce, ginger, garlic, Indian chili powder, garam masala, and fenugreek.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 474 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons water
• 2 tablespoons butter
• 1 cup tomato sauce
• 1 clove garlic
• 2 teaspoons garam masala
• 1 (1 inch) piece fresh ginger
• 3 tablespoons cooking oil, divided
• 1 tablespoon tandoori masala powder
• 1 cup half and half
• 1 teaspoon dried fenugreek leaves
• 0.5 onion, chopped
• 0.33333334326744 cup plain nonfat yogurt
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 0.25 teaspoon Indian chili powder

Recipe Instructions

Step 1

Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

Step 2

Stir the yogurt and tandoori masala powder in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in the refrigerator for 1 hour. Drain and discard any excess marinade.

Step 3

Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from the skillet and set aside.

Step 4

Heat the remaining 2 tablespoons oil in the same 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 for 1 minute more. Pour in tomato sauce, reduce heat to medium-low, and cook another 5 minutes.

Step 5

Return chicken to the skillet along with the half-and-half; bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until chicken pieces are no longer pink in the middle, 15 to 20 minutes.