Murgh Makhani (Indian Butter Chicken)

Name: Murgh Makhani (Indian Butter Chicken)
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided); 1 piece Yellow Onion (1 onion, chopped fine); 5 pieces Garlic (5 garlic cloves, minced); 4 tsp Ginger (4 teaspoons grated fresh ginger); 1 piece Serrano Pepper (1 serrano chile, stemmed, seeded, and minced); 1 tbsp Garam Masala (1 tablespoon garam masala); 1 tsp Ground coriander (1 teaspoon ground coriander); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ½ tsp Black Pepper (1/2 teaspoon pepper); 1 ½ cup Water (1 1/2 cups water); ½ cup Tomato Paste (1/2 cup tomato paste); 1 tbsp Granulated Sugar (1 tablespoon sugar); 2 tsp Table Salt (2 teaspoons table salt, divided); 1 cup Heavy Cream (1 cup heavy cream); ½ cup Greek Yogurt (1/2 cup plain Greek yogurt); 3 tbsp Cilantro (3 tablespoons chopped fresh cilantro, divided)

Murgh Makhani (Indian Butter Chicken) - Main Courses (Indian)

60 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Unsalted Butter4 tbsp · 4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided
Yellow Onion1 piece · 1 onion, chopped fine
Garlic5 pieces · 5 garlic cloves, minced
Ginger4 tsp · 4 teaspoons grated fresh ginger
Serrano Pepper1 piece · 1 serrano chile, stemmed, seeded, and minced
Garam Masala1 tbsp · 1 tablespoon garam masala
Ground coriander1 tsp · 1 teaspoon ground coriander
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Black Pepper½ tsp · 1/2 teaspoon pepper
Water1 ½ cup · 1 1/2 cups water
Tomato Paste½ cup · 1/2 cup tomato paste
Granulated Sugar1 tbsp · 1 tablespoon sugar
Table Salt2 tsp · 2 teaspoons table salt, divided
Heavy Cream1 cup · 1 cup heavy cream
Greek Yogurt½ cup · 1/2 cup plain Greek yogurt
Cilantro3 tbsp · 3 tablespoons chopped fresh cilantro, divided

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Steps

1Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 chopped onion, 5 minced garlic cloves, 4 teaspoons grated fresh ginger, and 1 minced serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
2Add 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon ground cumin, and ½ teaspoon ground pepper and cook, stirring frequently, until fragrant, about 3 minutes.
3Add 1½ cups water and ½ cup tomato paste and whisk until no lumps of tomato paste remain. Add 1 tablespoon sugar and 1 teaspoon salt and bring to boil.
4Off heat, stir in 1 cup heavy cream.
5Using immersion blender or blender, process until smooth, 30 to 60 seconds.
6Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter.
7Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
8Combine 2 pounds boneless, skinless chicken thighs, ½ cup of plain yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat.
9Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined baking sheet.
10Using tongs, transfer chicken to wire rack. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
11Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat.
12Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons chopped fresh cilantro and season with salt to taste.
13Transfer to serving dish, sprinkle with 1 tablespoon cilantro, and serve.