Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
Butter Chicken AKA Murgh Makhani
Caitlin from Smith & Truslow
6
1 hours 20 minutes
1 hours
Indian
Main Course
Craving Indian food? This butter chicken, or murgh makhani, is the one we make again and again. Chicken thighs marinate in yogurt, lemon, turmeric, cumin and our organic Garam Masala, then simmer in a rich, creamy tomato-butter sauce with ginger, garlic and a cinnamon stick. It's gluten-free and even better the next day. Adapted from Amandeep Sharma's recipe, as published by Sam Sifton in NYT Cooking.
Ingredients
- 1-1/2 cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1-1/2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1/4 pound unsalted butter
- 4 teaspoons olive oil or other cooking oil
- 2 medium-size yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes, diced
- 2 red chili peppers (such as Anaheim) or 1 jalapeño, seeded and diced
- Kosher sea salt, to taste
- 2/3 cup chicken stock
- 1-1/2 cups cream
- 1-1/2 teaspoons tomato paste
- 3 tablespoons finely chopped almonds
- 1/2 bunch cilantro leaves, stems removed
Directions
Whisk yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Add chicken, and coat with the marinade. Cover and refrigerate for at least one hour (and up to a day).
In a large pan over medium heat, melt butter in oil until it starts to foam. Add onions, and cook, stirring frequently, until translucent.
Add garlic, ginger and cumin seeds. Cook until onions start to brown.
Add the cinnamon stick, tomatoes, chilies and salt. Cook until chilies are soft, about 10 minutes.
Remove the cinnamon stick. Add the chicken and marinade to the pan and cook for 5 minutes, stirring to coat.
Add chicken stock. Bring the mixture to a boil, then lower heat and simmer, uncovered, for about 30 minutes.
Stir in cream and tomato paste. Simmer until chicken is fully cooked, approximately 10-15 minutes.
Add the almonds, cook for another 5 minutes, then remove from heat. Garnish with the cilantro leaves.
