Murgh Makhani (Classic Butter Chicken)

1. 1

   Gather the ingredients.

2. 2

   Combine garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl to make a spice mix; set aside.

3. 3

   Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.

4. 4

   Melt 1 tablespoon butter in a large skillet over medium heat. Add the chicken; cook and stir until lightly browned, about 10 minutes. Remove from the heat.

5. 5

   Melt the remaining 2 tablespoons butter in a large saucepan over medium heat. Add the onion; cook and stir until soft and translucent, about 5 minutes. Stir in the remainder of the spice mixture, the garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.

6. 6

   Stir the tomato puree into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in the half-and-half and yogurt. Reduce the heat to low and simmer the sauce, stirring frequently, about 10 minutes. Remove from the heat.

7. 7

   Blend the cashews in a blender until finely ground. Add the sauce to the blender; puree until smooth.

8. 8

   Pour the blended sauce over the chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

• Calories 554.44 kcal High
• Protein 38.92 g Good Source
• Carbs 21.45 g Moderate
• Total Fat 35.24 g High
• Saturated Fat 15.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 196.02 mg High
• Sodium 271.99 mg Moderate
• Fiber 4.92 g Moderate
• Sugar 8.25 g Moderate
• Added Sugar 0.12 g Low Source
• Calcium 151.76 mg Moderate
• Iron 4.38 mg Good Source
• Potassium 459.64 mg Low Source
• Vitamin A 61.1 mcg_rae Low Source
• Vitamin C 4.84 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅