Butter Chicken (Murgh Makhani)

Developed in Delhi, India in the 1940s, butter chicken was created out of a need to make good use of leftover tandoori chicken which was easily brought back to life with a simple tomato and cream spiced gravy. Flavorful, hearty, and easy on the wallet, this recipe might become the newest addition to your meal rotation. It’s simple enough for those just breaking into Indian cuisine, but also hits all of the right notes for those who already love this classic. Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, add onion, garlic, ginger, butter, garam masala, chili powder, fenugreek, salt, and cumin to medium skillet and cook over medium low heat about 5 minutes, until onions are translucent and spices start to smell nutty, and then add to Suvie pan instead of broiling in Step 1.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1) Stir onion, garlic, ginger, butter, garam masala, chili powder, fenugreek, 1 tsp salt, and cumin together in a Suvie pan. Place pan in the bottom zone of Suvie and broil 15-20 minutes, until shallots are tender.

Step 2

2) Stir 6 oz tomato paste and 1 cup heavy cream into the shallot mixture. Add chicken, stirring to coat in sauce and return to Suvie.

Step 3

3) Toss 4 cups spinach and 1 tbsp olive oil together in a Suvie pan and season lightly with salt and pepper. Load pan into top zone of Suvie. Enter cook settings and set to Cook Now or Schedule.

Step 4

Suvie Cook Settings

Step 5

Bottom Zone: Slow Cook on Low, 1 hour 30 minutes

Step 6

4) Add 1 cup basmati rice to the Suvie rice pot (black handles). Cover pot with lid and place pot in the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Enter cook settings, and cook now or schedule.

Step 7

Suvie Starch Cooker Settings

Step 8

Rice, Long Grain, 1 cup

Step 9

5) Fluff rice with a fork. To serve, divide rice, naan, and spinach between plates. Top rice with chicken and garnish with fresh cilantro.

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