Finger Lickin' Butter Chicken (Murgh Makhani)
Finger Lickin' Butter Chicken (Murgh Makhani) requires roughly 45 minutes from start to finish. This recipe serves 5. This main course has 335 calories, 23g of protein, and 22g of fat per serving. For $2.23 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 14525 people found this recipe to be yummy and satisfying. This recipe is typical of Indian cuisine. It is a good option if you're following a gluten free diet. If you have canned tomatoes, chili powder, yogurt, and a few other ingredients on hand, you can make it. It is brought to you by Little Spice Jar. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. If you like this recipe, you might also like recipes such as Butter Chicken - (Murgh Makhani), Butter Chicken (Murgh Makhani), and Butter Chicken (Murgh Makhani).
Servings: 5
Ingredients:
1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
2 tablespoons tandoori masala (see notes)
1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
½ cup yogurt
1 tablespoon oil
2 tablespoons ghee (clarified butter) (see note)
1 large onion, thinly sliced
1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
1 (14.5 ounce) can crushed tomatoes
1 teaspoon chili powder (see notes)
1 1/2 tablespoon coriander powder
1 1/2 teaspoon cumin powder
1/2 cup heavy whipping cream
1/2 teaspoon garam masala
¼ teaspoon dried fenugreek leaves (crushed between fingers)
Equipment:
bowl
whisk
dutch oven
pot
Cooking instruction summary:
Chicken:In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.Butter Chicken Sauce:Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and saut until they turn translucent and start to sweat, about 5-7 minutes, dont allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesnt burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about cup of water and continue to cook.Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.Assembly:Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.
Step by step:
1. Chicken:In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt.
2. Whisk until smooth, adjust seasonings to preference.
Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.Butter Chicken Sauce
1. Heat the ghee in a dutch oven or heavy bottom pot over medium heat.
2. Add the onions and saut until they turn translucent and start to sweat, about 5-7 minutes, dont allow the onions to brown.
3. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesnt burn.
4. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about cup of water and continue to cook.
Remove from heat, add the mixture to a blender and blend until smooth, you may need to add a couple water to help it blend (up to cup). Depending on how powerful your blender is, you may want to blend the mixture in two batches. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.MAKE AHEAD OPTION At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.Assembly
1. Heat the remaining tablespoon of oil in the dutch oven over medium heat.
2. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides.
3. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves.
4. Serve over basmati rice or with naan.
Nutrition Information:
covered percent of daily need
