Butter Chicken (Murgh Makhani)

Indian · 55 min · Chicken · gluten-free, low-carb, high-protein

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Ingredients

• 600 g boneless chicken thighs
• 1/2 cup plain whole-milk yogurt
• 400 g canned crushed tomatoes
• 1/3 cup heavy cream
• 3 tbsp unsalted butter
• 2 tsp garam masala
• 1 tbsp kashmiri chili powder
• 2 tbsp ginger-garlic paste
• 1 tbsp dried fenugreek leaves (kasuri methi)

Method

1. Marinate cubed chicken with yogurt, 1 tbsp ginger-garlic paste, half the chili powder and 1 tsp garam masala; rest 20 minutes.
2. Sear chicken in a hot pan over medium-high 6-8 minutes until browned but not fully cooked; set aside.
3. Melt butter over medium heat, add remaining ginger-garlic paste and chili powder, cook 1 minute, then add crushed tomatoes and simmer 12 minutes until thickened and glossy.
4. Blend the sauce smooth, return to pan, stir in cream, remaining garam masala and crushed kasuri methi.
5. Add chicken and any juices; simmer gently 8-10 minutes until chicken is cooked through (74C). Season with salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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