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Murgh Makhani (Butter Chicken)

Chicken thighs infused with butter, cream and Indian spices
Vessel Name: Indian
Servings: 4 people
Author: GalleyPirate

Ingredients

MARINADE

  • 1 cup Plain yogurt
  • 1 tbsp Lemon juice
  • 1 1/2 tbsp Garlic, minced
  • 1 tbsp Fresh ginger, minced or grated
  • 2 tsp Garam masala
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 1.5 lbs Chicken thighs, boneless, skinless. Cut into 1" pieces

SAUTÉ & SAUCE

  • 3/4 cup Butter, in total (1/4 cup of this will be for sautéing the chicken thighs. The rest for the sauce)
  • 2 cups Tomato purée
  • 1 tbsp Sugar
  • 1 1/2 tsp Ground cumin
  • 1 1/2 tsp Garam masala
  • 1 tsp Ground coriander
  • 1 tsp Cayenne pepper
  • 2 tsp Dried fenugreek leaves (optional)
  • 2 cups Heavy cream
  • Salt to taste

Instructions

MARINADE

  • Chop the chicken thighs into 1" pieces. Combine the marinade ingredients in a bowl, cover and marinate for a minimum of two hours or overnight.

SAUTÉ & SAUCE

  • The butter used in Indian recipes is typically clarified butter but regular butter will suffice.
    In your largest sauté pan add 1/4 cup butter and heat to medium-high. Once the butter starts to sizzle (before it burns) add the chicken thighs in batches, ensuring not to crowd the pan. Sear on all sides, creating a deep brown crust. Remove with tongs or a slotted spoon and set aside. The chicken will not be cooked through just yet. It will finish cooking in the sauce. There should be a fair amount of marinade sauce and butter left in the pan.
  • Returning to your sauce pan, add 1/4 cup of butter and stir until melted. Add the tomato puree and all the spices, except the cream. Blend in well, deglazing the chicken bits and marinade left cooking in the pan. This will all blend in well together for great flavor.
  • Continue to cook on low for 20 minutes, until tomatoes reduce, thicken, and butter begins to separate. Stir frequently. The tomato sauce will turn a darker, caramelized color.
  • Add the remaining 1/4 cup butter to the tomato purée. Stir on low until melted. Add the cream (reserving a few tablespoons for serving), and salt to taste. Return the chicken thighs to the pan, bringing the mixture to a simmer. Cook for about 8 minutes until chicken is cooked through.
  • To serve, drizzle with remaining tablespoon of cream. Garnish with chopped cilantro and serve with fresh naan and hot basmati rice.

Notes