Butter Chicken, also known as Murgh Makhani, is an Indian dish originating in Delhi. Butter Chicken, like Tikka Masala, has many variations is served throughout the world. When Anne's nephew Eliot studied in Qatar this past summer, he said of all the food, he loved this dish the most. You can learn more about the origins of the dish and the restaurant that invented it, here.
Ingredients for the Chicken Marinade:
3/4 cup full-fat Greek yogurt
2 Tbl lemon juice
2 Tbl Ground Turmeric
2 Tbl Garam Masala
2 Tbl Ground Cumin
8 skinless, bone-in chicken thighs
Ingredients for the Butter Chicken:
1 stick butter
2 Tbl All Natural Avocado Oil
2 yellow onions, diced
4 cloves garlic, minced
2 tsp Ground Ginger
1 tsp Ground Cumin
1-16 oz can diced tomato
1 tsp Crushed Red Pepper (or more to taste)
Salt to taste
1 cup chicken or vegetable stock
1 cup heavy cream
2 tsp tomato paste
Chopped cilantro for garnish
Whisk together the marinade ingredients. Lay the chicken in one layer in a baking pan. Top with the marinade. Cover tightly with foil and refrigerate for at least six hours, overnight if possible.
Directions for the Butter Chicken:
In a heavy bottomed pan, melt the butter in the All Natural Avocado Oil until the butter starts to foam. Add the onions, and cook, stirring frequently, until translucent--about five minutes. Add the garlic, Ground Ginger and Ground Cumin and cook until the onions start to brown--about five minutes.
Add the chicken and marinade to the pan, and simmer for 5 minutes. Add the stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 20-30 minutes. Check the chicken. It should have no visible pink in the center. The juices should run clear.
Stir in the cream and tomato paste, and simmer for five minutes. Taste and adjust with Crushed Red Pepper and salt. Adjust with more cream or stock if the mixture is too thick.
Serve with steamed white rice or naan. Garnish with the cilantro leaves.