Murgh Makhani (Indian Butter Chicken)

Adapted from America's test Kitchen's recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken thighs, yogurt, garam masala and salt into a container and put into fridge to marinate

Step 2

Prepare the spice blend in a pinch bowl and set aside

Step 3

Melt 2 tbsp of ghee into a sauce pan, once melted add the chopped onions and caramelize (Note: this part can take a while). Once onions begin to brown add in the chopped chili, ginger and minced garlic

Step 4

Once onions have caramelized, add in the spice blend. Stir and heat until fragrant

Step 5

Add in the tomato paste and cook for a few minutes

Step 6

Add in the chicken broth sugar. Bring to a boil and reduce to simmer for around 5 minutes. After 5 minutes add salt or sugar to taste.

Step 7

Remove from heat and add heavy cream

Step 8

Blend in a blender or with an immersion blender until smooth

Step 9

Return to heat and add 2 more tbsp of ghee. Simmer for a few more minutes

Step 10

Place the chicken on a wire rack in a pan

Step 11

Broil on top rack for 16-20 mins flipping half way through Remove and let rest for 5 minutes when inside registers 175 degrees. The idea here is to char up the outside of the chicken thighs.

Step 12

Cut chicken into bite size chunks, and stir into the curry and warm.

Step 13

Serve with rice, naan or both