Finger Lickin’ Butter Chicken (Murgh Makhani)
Little Spice Jar Food Blog
Little Spice Jar Food Blog
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Ingredients

  • 1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
  • 2 tablespoons tandoori masala [3] (see notes)
  • 1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
  • ½ cup yogurt
  • 1 tablespoon oil
  • 2 tablespoons ghee [2] (clarified butter) (see note)
  • 1 large onion, thinly sliced
  • 1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon chili powder (see notes)
  • 1 1/2 tablespoon coriander powder
  • 1 1/2 teaspoon cumin powder
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon garam masala
  • ¼ teaspoon dried fenugreek leaves [6]  (crushed between fingers)
  • Ingredients:Chicken Marinade:1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)2 tablespoons tandoori masala [3] (see notes)1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)½ cup yogurt1 tablespoon oilButter Chicken Sauce:2 tablespoons ghee [2] (clarified butter) (see note)1 large onion, thinly sliced1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)1 (14.5 ounce) can crushed tomatoes1 teaspoon chili powder (see notes)1 1/2 tablespoon coriander powder1 1/2 teaspoon cumin powder1/2 cup heavy whipping cream1/2 teaspoon garam masala¼ teaspoon dried fenugreek leaves [6] (crushed between fingers)

Instructions

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