Murgh Makhani (indian Butter Chicken)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup plain nonfat yogurt
• 1 tablespoon tandoori spice mix
• 1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1/2 onion, chopped
• 1 piece fresh ginger (1 inch)
• 1 garlic clove
• 2 tablespoons water
• 3 tablespoons cooking oil, divided
• 2 teaspoons garam masala
• 1/4 teaspoon chili powder, indian
• 1 cup tomato sauce
• 1 cup half-and-half
• 2 tablespoons butter
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon salt

Recipe

• 1 stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
• 2 marinate in refrigerator for 1 hour. drain and discard any excess marinade.
• 3 puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• 4 heat 1 tablespoon oil in a large skillet over medium heat.
• 5 cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
• 6 remove from skillet and set aside.
• 7 heat the remaining 2 tablespoons in the skillet.
• 8 fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
• 9 sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
• 10 pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
• 11 return the chicken to the pan along with the half and half; bring to a boil. add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.