How to Make Indian Murgh Makhani (Indian Butter Chicken) Asian Cooking Recipe Cuisine

India Murgh Makhani (Indian Butter Chicken)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1/3 cup plain nonfat yogurt

1 tablespoon tandoori masala powder

 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

 1/2 onion, chopped

 1 (1 inch) piece fresh ginger

 1 clove garlic

 2 tablespoons water

 3 tablespoons cooking oil, divided

 2 teaspoons garam masala

 1/4 teaspoon Indian chili powder

 1 cup tomato sauce

 1 cup half and half

 2 tablespoons butter

 1 teaspoon dried fenugreek leaves

 1 teaspoon salt


Directions:

1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.

2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.

3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. 

4. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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