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Per serving
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- 1
Marinate the chicken
In a large bowl, whisk together the yogurt, 1½ tbsp minced garlic, 1 tbsp minced ginger, lemon juice, 2 tsp garam masala, turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt. Add the chicken thighs, cut into 1-inch pieces, and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- 2
Sear the chicken
Heat olive oil in a large skillet over medium heat. Add the marinated chicken and sear for 2-3 minutes per side. Transfer to a plate -- the chicken does not need to be fully cooked through at this stage; it will finish in the sauce.
- 3
Build the sauce
In the same skillet, heat the ghee over medium heat. Add the finely chopped onion and cook 3-4 minutes, scraping up any browned bits from the chicken. Add 1.5 tbsp minced garlic and 1 tbsp minced ginger; cook 1 minute. Stir in 1.5 tsp cumin, 1.5 tsp garam masala, and the coriander; cook another minute until fragrant. Add the crushed tomatoes, 1 tsp chili powder, and 1.25 tsp salt. Simmer over medium-low heat for 10-15 minutes until the sauce thickens and turns a deep brick red. For a silkier sauce, use an immersion blender to puree directly in the pan.
- 4
Finish and simmer
Return the seared chicken to the skillet. Add the heavy cream, sugar, and fenugreek (if using). Stir to combine and simmer for 8-10 minutes, until the chicken is cooked through. If the sauce is too thick, add a few tablespoons of water to loosen it.
- 5
Serve
Serve over hot basmati rice with a handful of fresh cilantro scattered over the top. Warm naan on the side is non-negotiable -- you are going to want something to mop up that sauce.
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Butter Chicken (Murgh Makhani)
Created by: SpiceRouteCooks
Ingredients
- 1/2 cup plain yogurt
- 1 1/2 tbsp garlic
- 1 tbsp fresh gingerroot
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp ghee
- 1 medium onion
- 1 1/2 tbsp garlic
- 1 tbsp fresh gingerroot
- 1 1/2 tsp ground cumin
- 1 1/2 tsp garam masala
- 1 tsp ground coriander
- 14 1/2 oz crushed tomatoes
- 1 tsp chili powder
- 1 1/4 tsp salt
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 1/2 tsp ground fenugreek
Instructions
- Marinate the chickenIn a large bowl, whisk together the yogurt, 1½ tbsp minced garlic, 1 tbsp minced ginger, lemon juice, 2 tsp garam masala, turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt. Add the chicken thighs, cut into 1-inch pieces, and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- Sear the chickenHeat olive oil in a large skillet over medium heat. Add the marinated chicken and sear for 2-3 minutes per side. Transfer to a plate -- the chicken does not need to be fully cooked through at this stage; it will finish in the sauce.
- Build the sauceIn the same skillet, heat the ghee over medium heat. Add the finely chopped onion and cook 3-4 minutes, scraping up any browned bits from the chicken. Add 1.5 tbsp minced garlic and 1 tbsp minced ginger; cook 1 minute. Stir in 1.5 tsp cumin, 1.5 tsp garam masala, and the coriander; cook another minute until fragrant. Add the crushed tomatoes, 1 tsp chili powder, and 1.25 tsp salt. Simmer over medium-low heat for 10-15 minutes until the sauce thickens and turns a deep brick red. For a silkier sauce, use an immersion blender to puree directly in the pan.
- Finish and simmerReturn the seared chicken to the skillet. Add the heavy cream, sugar, and fenugreek (if using). Stir to combine and simmer for 8-10 minutes, until the chicken is cooked through. If the sauce is too thick, add a few tablespoons of water to loosen it.
- ServeServe over hot basmati rice with a handful of fresh cilantro scattered over the top. Warm naan on the side is non-negotiable -- you are going to want something to mop up that sauce.