Murgh Makani (Butter Chicken)

Name: Murgh Makani (Butter Chicken)
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Cuisine: Asian, Indian
Ingredients: ⅓ cup plain nonfat yogurt; 1 tablespoon tandoori masala powder; 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces; ½ onion, chopped; 1 (1 inch) piece fresh ginger; 1 clove garlic; 2 tablespoons water; 3 tablespoons cooking oil, divided; 2 teaspoons garam masala; ¼ teaspoon Indian chili powder; 1 cup tomato sauce; 1 cup half and half; 2 tablespoons butter; 1 teaspoon dried fenugreek leaves; 1 teaspoon salt

3 steps

Prep:15minCook:1h 50min

Updated at: Thu, 17 Aug 2023 04:01:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories470.1 kcal (24%)

Total Fat30.1 g (43%)

Carbs12.1 g (5%)

Sugars7 g (8%)

Protein38.2 g (76%)

Sodium976.8 mg (49%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cupplain nonfat yogurt

1 tablespoontandoori masala powder

1.5 poundsboneless skinless chicken thighs

cut into 1-inch pieces

0.5onion

chopped

1 x 1 inchfresh ginger

piece

1clove garlic

2 tablespoonswater

3 tablespoonscooking oil

divided

2 teaspoonsgaram masala

¼ teaspoonIndian chili powder

1 cuptomato sauce

1 cuphalf and half

2 tablespoonsbutter

1 teaspoondried fenugreek leaves

1 teaspoonsalt

Instructions

Step 1

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.

Step 2

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

Step 3

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.