This is a simple home version of butter chicken, also known as ‘murgh’ or ‘chicken makhani,’ a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Ingredients
- 1/3 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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 474 | |
% Daily Value * | |
Total Fat30g | 39% |
Saturated Fat12g | 58% |
Cholesterol179mg | 60% |
Sodium1141mg | 50% |
Total Carbohydrate13g | 5% |
Dietary Fiber3g | 9% |
Total Sugars5g | |
Protein38g | |
Vitamin C10mg | 49% |
Calcium159mg | 12% |
Iron3mg | 17% |
Potassium819mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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