Murgh Makhani (Butter Chicken)

Name: Murgh Makhani (Butter Chicken)
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp lemon juice; 1 tsp ginger; 1 garlic clove; 2 tsp tandoori masala; 0.25 tsp cayenne pepper; salt; 0.5 cup Greek yogurt; 2 tsp garam masala; 0.5 tsp ground cumin; 0.5 tsp turmeric powder; 1 tsp ground coriander; 0.25 tsp ground cardamom; 1 pinch black pepper; 1 tsp tandoori masala; salt; cayenne pepper; 1.5 lb chicken; 2 tbsp ghee; 1 large onion; 1 bay leaf; 1 inch cinnamon stick; 1 tsp ginger; 1 garlic clove; 14 oz tomato puree; 1 Thai green chili; 1 tbsp dried fenugreek leaves; 2 tbsp unsalted butter; 0.25 cup Greek yogurt; 0.25 cup milk; 3 sprig cilantro

Chicken, tandoori masala and greek yogurt come together in this South Asian dish, fragrant with ginger and clove and simmered on the stove. Finish with cilantro.

2 hr 30 min · Serves 6 · Takes some skill

Method

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Time: Prep 120 min · Cook 30 min · 150 min total
Difficulty: hard

1
Cut chicken into chunks. In a bowl, add the chicken and all of the marinade ingredients. Mix well and marinate in the refrigerator for at least 2 hours and up to 24 hours.
2
In a medium size pan, melt the ghee over medium heat. Add in the onion, stir, and cover for 4-5 minutes.
5 min
3
Add the chicken and marinade to the pan and cook, uncovered, for 4-5 minutes. Chicken will not brown or whiten very much, this is ok.
5 min
4
Add the bay leaf, cinnamon stick, and clove, and fry for 1 minute. Add the ginger and garlic, and fry for 30 seconds, stirring constantly.
5
Add the green chili and tomato puree, and mix well. Add all of the spice mix and mix well.
6
Allow the curry to come to a boil and then lower the heat and let simmer for 10 minutes till most of the juice from the tomatoes evaporates.
10 min
7
Add the dried fenugreek leaves and allow it to cook for another 2 minutes. Stir in the butter until it melts.
2 min
8
Stir in the yogurt and milk until desired consistency is reached. Garnish with cilantro and serve.