Butter Chicken (Murgh Makhani)

TYPE : Indian
Stew
YIELD : 6 servings
CALORIES : 778 kcal
PREP TIME : 15 mins
COOK TIME : 1 hr 30 mins
TOTAL TIME : 2 hrs 15 mins

INGREDIENTS :

Step 1

  • 1 1/2 cup (3.5 dl) Greek yogurt (or any full fat natural yogurt)
  • 2 tbsp lemon or lime juice
  • 2 tbsp garam masala
  • 2 tbsp ground cumin
  • 1 tsp salt
  • 3 lbs (1.5 kg) boneless chicken (I prefer thigh meat)

Step 2

  • 1 stick (100 g) butter
  • 4 tbsp neutral oil
  • 2 yellow onions, diced
  • 4 cloves of garlic
  • 3 tbsp fresh ginger
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • 2 tomatoes, diced
  • 1 chicken bouillon cube
  • 1-2 tsp sambal oelek (optional, for some heat)
  • 1 tsp sugar
  • salt, to taste

Step 3

  • 1 1/2 cup (3.5 dl) heavy cream
  • 2 tsp tomato paste
  • 3 tbsp ground almonds (optional)
  • 1/2 cup (1 dl) chopped cilantro (optional, but highly recommended)

INSTRUCTIONS :

  • Mix yogurt, citrus juice and spices. Add the chicken and turn to coat. Cover and refrigerate for 20 minutes up to a day.
  • Melt butter in oil and sauté onions until translucent. Add garlic and ginger, and let them cook for a minute or two before adding tomatoes, bouillon cube and spices.
  • Add the chicken and all of the marinade. Bring to a boil and let it simmer until the chicken is cooked through (about 15 minutes). Stir occasionally to prevent it from sticking to the bottom.
  • Finally, stir in cream, tomato paste and ground almonds (if used) and let it simmer until the stew thickens (about an hour).
  • Garnish with cilantro and serve with basmati rice or pilaf and fresh naan bread.

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