Butter Chicken (Murgh Makhani)
Tender chicken thighs marinate in a buttery, tomato-based sauce seasoned with ginger, garlic, and rich spices like garam masala and turmeric.
Recipe - St. Louis Park
Butter Chicken (Murgh Makhani)
Prep Time35 Minutes
Servings6
Cook Time40 Minutes
Ingredients
1 cup full-fat Greek yogurt
4 cloves garlic, peeled and minced
2 tbsp fresh ginger, peeled and grated or finely diced
1 tsp salt, divided
2 1/2 lb. boneless, skinless chicken thighs, trimmed and cut into bite-size, 1 1/2-inch pieces
1/4 cup unsalted butter, divided
1 large yellow onion, peeled and chopped
2 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/4 to 1/2 tsp cayenne (if desired)
1/4 cup tomato paste
2 medium-size tomatoes, chopped
1 1/4 cup low sodium chicken broth
1 1/4 cup heavy cream
1/4 cup cilantro
Naan, if desired
Basmati rice, if desired
Directions
- In a large bowl, whisk together the yogurt, garlic, ginger and 1/2 teaspoon salt. Add the chicken and toss to coat. Cover, and refrigerate for at least 30 minutes or up to 8 hours.
- Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Add garam masala, cumin and coriander, cayenne (if using) and remaining 1/2 teaspoon salt and cook, stirring frequently for 1 minute. Add tomato paste and cook for 5 minutes, stirring, until paste turns a rusty red color. Stir in tomatoes and broth and bring to a boil. Reduce heat to low and simmer for 15 minutes. Remove from heat. Stir in cream. Using an immersion blender (or blender, with the middle plastic piece in the lid removed and the top draped with a dish cloth to prevent splattering), process until smooth. Return to heat and whisk in remaining 2 tablespoons butter. Remove from heat and cover to keep warm.
- Place chicken in an even layer on a large, rimmed baking sheet. Adjust oven rack to about 3 inches below broiler element and preheat broiler on high. Broil chicken for about 10 to 14 minutes, turning at 7 minutes, until charred in spots and fully cooked through.
- Stir chicken into sauce and heat over medium heat until hot, about 1 to 2 minutes. Transfer to a serving bowl. Garnish with cilantro. Serve with steamed basmati rice and/or warm naan, if desired.
35 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Fage Total Yogurt, 5% Milkfat, Greek, Strained, 32 Ounce
Fresh Bulk Garlic, 0.15 Pound
Fresh Ginger Root, 0.25 Pound
Essential Everyday Salt, Plain, 26 Ounce
Smart Chicken Organic Boneless Skinless Chicken Thighs, 2 Pound
Essential Everyday Butter, Unsalted, 4 Each
Produce Yellow Onions, 0.75 Pound
McCormick Gourmet Garam Masala Blend, 1.7 Ounce
Essential Everyday Cumin, Ground, 2 Ounce
Cub Coriander Ground, 2 Ounce
McCormick Red Pepper, Ground Cayenne, 1 Ounce
Essential Everyday Tomato Paste, 6 Ounce
Produce Roma Tomatoes, 0.33 Pound
Swanson® Natural Goodness® 100% Natural 33% Less Sodium Chicken Broth, 32 Ounce
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
Fresh Cilantro Herbs, 1 Each
Stonefire Naan, Original, 2 Pack, 2 Each
Essential Everyday Basmati Rice, 32 Ounce
Directions
- In a large bowl, whisk together the yogurt, garlic, ginger and 1/2 teaspoon salt. Add the chicken and toss to coat. Cover, and refrigerate for at least 30 minutes or up to 8 hours.
- Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and cook, stirring frequently, until softened and beginning to brown, 8 to 10 minutes. Add garam masala, cumin and coriander, cayenne (if using) and remaining 1/2 teaspoon salt and cook, stirring frequently for 1 minute. Add tomato paste and cook for 5 minutes, stirring, until paste turns a rusty red color. Stir in tomatoes and broth and bring to a boil. Reduce heat to low and simmer for 15 minutes. Remove from heat. Stir in cream. Using an immersion blender (or blender, with the middle plastic piece in the lid removed and the top draped with a dish cloth to prevent splattering), process until smooth. Return to heat and whisk in remaining 2 tablespoons butter. Remove from heat and cover to keep warm.
- Place chicken in an even layer on a large, rimmed baking sheet. Adjust oven rack to about 3 inches below broiler element and preheat broiler on high. Broil chicken for about 10 to 14 minutes, turning at 7 minutes, until charred in spots and fully cooked through.
- Stir chicken into sauce and heat over medium heat until hot, about 1 to 2 minutes. Transfer to a serving bowl. Garnish with cilantro. Serve with steamed basmati rice and/or warm naan, if desired.