Low Iodine Butter Chicken Murgh Makhani

Total time5 hr 10 min

Prep time25 min

Cook time45 min

5.0

(9)

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Ingredients

4 servings

For the marinade

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
½ cup whole-milk yogurt
1 tbsp fresh lemon juice
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp kashmiri chili powder or mild paprika
½ tsp garam masala
½ tsp turmeric
1 tsp kosher salt

For the sauce

3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp kashmiri chili powder or mild paprika
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 can (28 oz) whole peeled tomatoes
1 tsp sugar
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms

For finishing

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
salt and pepper to taste

For serving

fresh cilantro, roughly chopped (optional)

Instructions

1
In a large bowl, whisk together the yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, Kashmiri chili powder, garam masala, turmeric, and salt. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight.
2
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Arrange the marinated chicken in a single layer on a rimmed baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer at the thickest piece. Set aside.

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