7-Spice Charred Indian Butter Chicken- Murgh Makhani
A spicy Indian dish made with yogurt-coated, charred chicken smothered in a 7-spice, rich cream and tomato sauce with onions, ginger, garlic and peppers.
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Servings: 4 servings
Calories: 370kcal
Ingredients
- 2 whole boneless chicken breasts or chicken thighs
- 1/2 cup full fat plain greek yogurt
- 2 tsp kosher salt, divided
- 1 Serrano pepper, seeded and diced
- 1 large onion, diced fine
- 4 tsp grated fresh ginger
- 5 garlic cloves, minced
- 1 TBSP Garam Masala
- 1 1/2 tsp ground cumin
- 1 1/2 tsp coriander
- 1/2 tsp red chili powder or red pepper flakes- add slowly to taste
- 1/2 tsp ground turmeric
- 3/4 tsp ground black pepper
- 1-6oz small can tomato paste
- 1 1/2 cups water
- 1/4- 1/2 cup heavy cream
- 4 TBSP butter or Ghee, divided
- chopped cilantro
- cooked basmati rice
- naan bread
Instructions
- Pre heat oven to broil.
- Line a rimmed sheet pan with heavy foil.
- In a medium sized bowl, marinate the chicken in the greek yougrt and 1 tsp of salt for 15 minutes. Place chicken on the sheet pan and broil for 15 minutes until charred . Flip chicken and broil another 6-8 minutes until internal tempertaure reaches 165 degrees. Cover the chicken to rest. After 5 minutes, slice into bite size chunks and set aside.
- While chicken is baking, in a large sauce pan, melt 2 TBSP of butter or Ghee. Add in the onions and garlic and sauté for 7-8 minutes until translucent and fragrant. Add in the ginger and peppers and sauté another 5 minutes on low heat.
- To the onion mixture, add in the garam masala, cumin, corriander, red chili powder, turmeric, pepper and remaining salt. Cook the spices to bloom their flavors for about 1-2 minutes.
- Stir in the tomato paste to the onion and spice mixture and, stirring constantly ,cook throughly for 2 minutes on low heat. Pour in the water. Let sauce simmer on low heat for 10 minutes until thickened.
- Using an immersion blender, puree the sauce until smooth. You can also pour the sauce into a blender and process it- be careful to cover the lid of theh blender with a towel so the sauce does not explode all over your kitchen. Pour in the cream and remaining 2 TBSP of butter and add in the chicken. Simmer for 10 more minutes.
- Serve over hot rice and, if desired, garnish with cilantro.
- You can make the sauce a day ahead (do not add the cream or remaining butter) and chill in the fridge. Re-heat on low, once warm, add in the cream, butter and chicken. Simmer another 10 minutes.
Notes
You can make the sauce a day ahead (do not add the cream or remaining butter) and chill in the fridge. Re-heat on low, once warm, add in the cream, butter and chicken. Simmer another 10 minutes.
Nutrition
Calories: 370kcal