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 28%
• Protein 36.64 g ↗ Good Source 73%
• Carbohydrate 19.63 g 7%
• Total Fat 36.96 g ▲ High 47%
• Saturated Fat 14.13 g ▲ High 71%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 188.39 mg ▲ High 63%
• Sodium 404.23 mg — Moderate 18%
• Dietary Fiber 4.09 g — Moderate 15%
• Total Sugars 6.18 g --
• Added Sugars 0.32 g ⌄ Low Source 1%
• Calcium 129.95 mg — Moderate 10%
• Iron 2.81 mg — Moderate 16%
• Potassium 253.93 mg ⌄ Low Source 5%
• Vitamin A 41.3 mcg ⌄ Low Source 5%
• Vitamin C 3.77 mg ⌄ Low Source 4%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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