Murgh Makhani (Indian Butter Chicken) for Two

Name: Murgh Makhani (Indian Butter Chicken) for Two
Total time: 75 min
Yield: 2
Cuisine: Indian
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons unsalted butter, cut into 2 pieces and chilled, divided); ½ piece Yellow Onion (1/2 onion, chopped fine); 3 pieces Garlic (3 garlic cloves, minced); 2 tsp Ginger (2 teaspoons grated fresh ginger); 2 tsp Serrano Pepper (2 teaspoons minced serrano chile); 1 ½ tsp Garam Masala (1 1/2 teaspoons garam masala); ½ tsp Ground coriander (1/2 teaspoon ground coriander); ¼ tsp Cumin Powder (1/4 teaspoon ground cumin); ¼ tsp Black Pepper (1/4 teaspoon pepper); ¾ cup Water (3/4 cup water); ¼ cup Tomato Paste (1/4 cup tomato paste); 1 ½ tsp Granulated Sugar (1 1/2 teaspoons sugar); 1 tsp Table Salt (1 teaspoon table salt, divided); ½ cup Heavy Cream (1/2 cup heavy cream); ¼ cup Greek Yogurt (1/4 cup plain Greek yogurt); 1 ½ tbsp Cilantro (1 1/2 tablespoons chopped fresh cilantro, divided)

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

75 minIndian

Servings2

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 2 servings

Unsalted Butter2 tbsp · 2 tablespoons unsalted butter, cut into 2 pieces and chilled, divided
Yellow Onion½ piece · 1/2 onion, chopped fine
Garlic3 pieces · 3 garlic cloves, minced
Ginger2 tsp · 2 teaspoons grated fresh ginger
Serrano Pepper2 tsp · 2 teaspoons minced serrano chile
Garam Masala1 ½ tsp · 1 1/2 teaspoons garam masala
Ground coriander½ tsp · 1/2 teaspoon ground coriander
Cumin Powder¼ tsp · 1/4 teaspoon ground cumin
Black Pepper¼ tsp · 1/4 teaspoon pepper
Water¾ cup · 3/4 cup water
Tomato Paste¼ cup · 1/4 cup tomato paste
Granulated Sugar1 ½ tsp · 1 1/2 teaspoons sugar
Table Salt1 tsp · 1 teaspoon table salt, divided
Heavy Cream½ cup · 1/2 cup heavy cream
Greek Yogurt¼ cup · 1/4 cup plain Greek yogurt
Cilantro1 ½ tbsp · 1 1/2 tablespoons chopped fresh cilantro, divided

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Steps

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