indian-style butter chicken (murgh makhani)

Ingredients

• Servings: 3
• 2 teaspoons dried red chile pepper, crushed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons minced ginger
• 2 cloves garlic, crushed
• 5 roma tomatoes, seeded, diced
• 1/2 cup plain yogurt
• 1 pound skinless, boneless chicken breast, cut into 2-inch cubes
• 1/2 cup butter
• 2 red bell peppers, sliced
• 2 onions, thinly sliced
• 1/4 cup heavy whipping cream
• 2 tablespoons chopped fresh coriander

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
• melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. add the chicken and marinade to the skillet. cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
• turn up heat to medium-high and mix in the cream and coriander. cook until mixture just begins to boil, stirring continuously. serve immediately.