Butter Chicken (Murgh Makhani)
🇮🇳 India · Punjab
Ingredients
- 1 1/2 cups plain full-fat yogurt
- 1/4 cup almond flour
- 1 tablespoon lemon juice
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons chili powder
- 2 1/2 teaspoons garam masala
- 3/4 teaspoon ground green cardamom
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon crushed bay leaves
- 1/4 teaspoon Kashmiri chili powder or cayenne pepper (optional)
- 2 pounds boneless, skinless chicken
- 2 tablespoons ghee
- 1 large yellow onion, finely chopped
- 2 teaspoons minced ginger
- 1 1/2 teaspoons minced garlic
- 14 ounces tomato puree
- 1 black cardamom pod
- 1/4 cup unsalted butter
- 1/3 cup heavy cream
- chopped fresh cilantro, for garnish
Steps
- Combine yogurt, almond flour, garlic, ginger, lemon juice, and spices; stir well.
- Add chicken and coat with the marinade. Marinate at least 2 hours, or overnight for best flavor.
- Broil or grill the marinated chicken until browned (alternatively, pan-fry in oil until browned). Reserve the leftover marinade for the sauce.
- Heat ghee in a Dutch oven or large skillet over medium-high heat. Cook onion until soft and golden, 5-7 minutes.
- Add garlic and ginger; cook 1 minute more.
- Add the cooked chicken and reserved marinade, tomato puree, and black cardamom pod.
- Bring to a simmer, reduce heat to medium-low, cover, and cook 25 minutes, stirring occasionally.
- Stir in butter and cream; simmer 1 minute until heated through. Season with salt to taste.
- Discard the black cardamom pod before serving.
- Serve with steamed basmati rice and/or naan, garnished with fresh cilantro and a swirl of cream.
Notes
Flavor improves the next day; cool, refrigerate, and reheat gently before serving.
Source: www.daringgourmet.com