Creamy Indian Chicken with Butter Tomato Sauce
Main Course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This creamy Indian chicken, also known as Murgh Makhani, is a flavorful dish that's surprisingly easy to make at home. I've been making this recipe for years, and it's always a hit! The chicken is marinated in yogurt and spices, then simmered in a rich tomato and butter sauce. The blend of garam masala, chili powder, and fenugreek leaves creates a truly authentic taste. It's perfect served with rice or naan bread for a comforting and satisfying meal. This dish is ideal for a cozy dinner party or a special family meal. You can easily adjust the spice level to your liking. Enjoy!
Ingredients (15 ingredients)
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0.33333333333333 cup plain nonfat yogurt
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1 tablespoon tandoori masala powder
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1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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0.5 piece onion, chopped
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1 piece (1 inch) fresh ginger
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2 tablespoons water
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1 clove garlic
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3 tablespoons cooking oil, divided
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2 teaspoons garam masala
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0.25 teaspoon Indian chili powder
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1 cup tomato sauce
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1 cup half-and-half
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2 tablespoons butter
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1 teaspoon dried fenugreek leaves
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1 teaspoon salt
Preparation (6 steps)
Marinate Chicken
In a large bowl, stir together ⅓ cup plain nonfat yogurt and 1 tbsp tandoori masala powder until combined. Add 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces, and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
Prepare Onion-Ginger Paste
Add ½ chopped onion, 1 (1 inch) piece fresh ginger, 2 tbsp water, and 1 clove garlic to the Thermomix bowl. Blend until it forms a smooth paste. 20 Sec./Stufe 8
Sauté Chicken
Heat 1 tablespoon cooking oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
Sauté Onion Paste
Heat remaining 2 tablespoons cooking oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle 2 teaspoons garam masala and ¼ teaspoon Indian chili powder over mixture; cook for 1 minute more.
Simmer Sauce
Add 1 cup tomato sauce to the skillet, reduce heat to medium-low, and cook another 5 minutes.
Combine and Simmer
Return chicken to the skillet. Add 1 cup half-and-half and bring to a boil. Add 2 tablespoons butter, 1 teaspoon dried fenugreek leaves, and 1 teaspoon salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.
Finished cooking? Great! 🎉
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Created by
Charlotte Clark
7
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Milk (including lactose)
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