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Murgh Makhani (Indian Butter Chicken)

Servings 4 people

Ingredients

  • 2 lbs bone-in chicken thighs, prepared tandoori style and shredded
  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 tbsp minced garlic
  • 1 tbsp ghee
  • 3 cardamom pods
  • 1 tsp cinnamon
  • 1 tbsp fresh ginger grated
  • 1 tbsp coriander
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garam masala
  • 4 tbsp tomato paste
  • 2 cups water
  • 1/2 cup yogurt, plain I used Kite Hill's
  • salt and pepper, to taste
  • chopped cilantro if desired
  • 1 lime if desired

Instructions

  1. Heat olive oil in a large skillet over medium heat.

  2. Tranfer onions and garlic to preheated skillet and saute for 10 minutes or until onions are cooked through and translucent.

  3. Add cinnamon and ginger to pan and fry for 2-3 minutes or until fragrant.

  4. Add the rest of the spices along with 2 cups of water and tomato paste. Stir to combine.

  5. Stir in chicken to sauce and simmer for 30 minutes until cooked through and sauce is slightly reduced. Add yogurt at the last minutes and stir to combine.

  6. Sprinkle with chopped cilantro and lime. Serve hot.