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Clean recipe · americastestkitchen.com

Murgh Makhani (Indian Butter Chicken)

Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.

Original recipe: americastestkitchen.com

Yield:
4 servings
Total:
1 hr
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Ingredients

  1. 4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided
  2. 1 onion, chopped fine
  3. 5 garlic cloves, minced
  4. 4 teaspoons grated fresh ginger
  5. 1 serrano chile, stemmed, seeded, and minced
  6. 1 tablespoon garam masala
  7. 1 teaspoon ground coriander
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon pepper
  10. 1 1/2 cups water
  11. 1/2 cup tomato paste
  12. 1 tablespoon sugar
  13. 2 teaspoons table salt, divided
  14. 1 cup heavy cream
  15. 2 pounds boneless, skinless chicken thighs, trimmed
  16. 1/2 cup plain Greek yogurt
  17. 3 tablespoons chopped fresh cilantro, divided

Instructions

  1. Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 chopped onion, 5 minced garlic cloves, 4 teaspoons grated fresh ginger, and 1 minced serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
  2. Add 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon ground cumin, and ½ teaspoon ground pepper and cook, stirring frequently, until fragrant, about 3 minutes.
  3. Add 1½ cups water and ½ cup tomato paste and whisk until no lumps of tomato paste remain. Add 1 tablespoon sugar and 1 teaspoon salt and bring to boil.
  4. Off heat, stir in 1 cup heavy cream.
  5. Using immersion blender or blender, process until smooth, 30 to 60 seconds.
  6. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter.
  7. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
  8. Combine 2 pounds boneless, skinless chicken thighs, ½ cup of plain yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat.
  9. Adjust oven rack 6 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined baking sheet.
  10. Using tongs, transfer chicken to wire rack. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
  11. Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat.
  12. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons chopped fresh cilantro and season with salt to taste.
  13. Transfer to serving dish, sprinkle with 1 tablespoon cilantro, and serve.