This is a simple home version of butter chicken also known as murgh or chicken makhani a popular dish in Indian restaurants It is best served with naan an Indian bread or basmati rice
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Stir the yogurt and tandoori masala powder in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in the refrigerator for 1 hour. Drain and discard any excess marinade.
Puree the onion
ginger
and garlic with the water in a blender until it forms a smooth paste; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken in the hot oil until lightly browned on all sides
about 5 minutes. Remove from the skillet and set aside.
Heat the remaining 2 tablespoons oil in the same 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 for 1 minute more. Pour in tomato sauce
reduce heat to medium-low
and cook another 5 minutes.
Return chicken to the skillet along with the half-and-half; bring to a boil. Add butter
fenugreek leaves
and salt; reduce heat to low and simmer uncovered until chicken pieces are no longer pink in the middle
