Murgh Makhani (Butter Chicken)

Murgh Makhani (Butter Chicken)

from foodandwine.com
Dinner
35 min
6 servings
523 kcal / serving

This easy butter chicken recipe features chicken thighs cooked in a rich, tomato cream sauce and is ready in 35 minutes.

Ingredients

  • 2 tablespoonsghee or vegetable oil
  • 2 cupsfinely diced yellow onion
  • 1 teaspoonkosher salt
  • 2 tablespoonstomato paste
  • 1 tablespoonfinely chopped garlic 1 tablespoon finely chopped ginger
  • 1 tablespoonfinely chopped ginger
  • 4 teaspoonsred chili powder, divided
  • 1 teaspoongaram masala
  • ½ teaspoonground turmeric
  • 2 poundsboneless skinless chicken thighs, cut into 1-inch pieces
  • 1can diced tomatoes, undrained
  • 2 tablespoonsfinely chopped chipotle chiles in adobo sauce
  • water, if needed
  • ½ cupraw cashew pieces
  • ¾ cupheavy cream

Directions

  1. 1

    Heat ghee in a medium Dutch oven or pot over medium until shimmering, about 1 minute. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 3 minutes. Add tomato paste, garlic, ginger, 3 teaspoons red chili powder, garam masala, and turmeric; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken, tomatoes (with juices), and chipotle chiles in adobo sauce. Stir to coat chicken in sauce, adding about 1/2 cup water if canned tomatoes didn’t have much liquid; you want about 1 cup liquid total. Cover and simmer over medium-low until chicken is cooked through, about 8 minutes.

  2. 2

    Meanwhile, toast the cashews in a small skillet over medium, stirring often, until fragrant, about 3 minutes; transfer to a medium bowl. Add remaining 1 teaspoon red chili powder to cashews and toss to coat; set aside.

  3. 3

    Uncover Dutch oven. If the sauce is watery, increase heat to medium and simmer until the sauce has thickened, 5 to 10 minutes. Stir in heavy cream. Transfer chicken and sauce to a serving dish and garnish with cashews. Serve hot.