Murgh Makhani: Classic Indian Butter Chicken

1. 1

   Stir the yogurt and tandoori masala powder in a large bowl until combined; add the chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard any excess marinade.

2. 2

   Blend the onion, ginger, water, and garlic in a blender until a smooth paste forms; set aside.

3. 3

   Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.

4. 4

   Heat the remaining 2 tablespoons oil in the same skillet. Fry the onion paste until most of the moisture evaporates, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Add the tomato sauce, reduce heat to medium-low, and cook another 5 minutes.

5. 5

   Return the chicken to the skillet. Add the half-and-half and bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until the chicken is no longer pink in the middle, 15 to 20 minutes.

• Calories 566.61 kcal High
• Protein 36.64 g Good Source
• Carbs 19.63 g Moderate
• Total Fat 36.96 g High
• Saturated Fat 14.13 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 188.39 mg High
• Sodium 404.23 mg Moderate
• Fiber 4.09 g Moderate
• Sugar 6.18 g Moderate
• Added Sugar 0.32 g Low Source
• Calcium 133.61 mg Moderate
• Iron 3.25 mg Moderate
• Potassium 253.93 mg Low Source
• Vitamin A 41.3 mcg_rae Low Source
• Vitamin C 4.25 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.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅