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My review
Murgh Makhani (Indian Butter Chicken)
19
DHANO923
"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice."
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Ingredients
1 h 50 m servings 474Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in 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 the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the 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 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
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Reviews
Read all reviews 84119 Ratings
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Most helpful positive review
2/13/2010
True to it's description, this is the "simple home version" that I have been looking for without the hassles of grinding cashews, grilling the chicken, etc, etc. The best decision I made was to ...
Most helpful critical review
3/9/2010
This was yummy, but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or, condensed canned milk if you want a lighter dish. In India they never use half and ...
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3/9/2010
This was yummy, but I would recommend a couple things. Use heavy whipping cream instead of half and half. Or, condensed canned milk if you want a lighter dish. In India they never use half and ...
2/13/2010
True to it's description, this is the "simple home version" that I have been looking for without the hassles of grinding cashews, grilling the chicken, etc, etc. The best decision I made was to ...
5/20/2010
This is a very good recipe that I will definitely make again. Next time I'll probably add less salt (1/2-3/4 t), and less Indian chili powder (1/8 t) so it's not quite as spicy. I used a combo o...
2/4/2011
Love this recipe! this was my first foray into Indian cooking and I was pleased to say it was pretty good! I love how everything is more or less scratch, and delicious. I add a bit more garlic ...
1/5/2012
I have had butter chicken in many Indian restaurants. This recipe is So easy and So good. I really like spice so I doubled the chilli powder. I used good Indian ingredients from the Indian Ma...
5/22/2011
Easy recipe that resulted in a very tasty dish. I didn't make it very spicy by not adding very much chili powder. The dish was very flavourful so I didn't have to add very much salt either. I...
6/3/2012
This is such a delicious recipe! I made a couple of adjustments, only because I decided to make this last-minute and didn't have fenugreek or Indian chili powder. Also I used coconut milk instea...
11/3/2011
very good. I used lentils instead of chicken since I'm vegetarian and I thought it was delicious.
8/5/2013
Wow, this was a big hit! I did triple all ingredients and used cut-up boneless, skinless chicken breast. I cooked cut-up chicken breast in a non-stick dry grill pan and cooled. Then I marinated...