Red Meat Allergy Friendly Butter Chicken Murgh Makhani
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Learn more āIngredients
4 servings
For the marinade
- 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
- Ā½ 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
- Ā½ tsp garam masala
- Ā½ tsp turmeric
- 1 tsp kosher salt
For the sauce
- 3 tbsp unsalted butter, divided
- 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
- 1 tsp dried fenugreek leaves (kasuri methi), crushed between your palms
For finishing
- 1 tbsp unsalted butter
- 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 10ā12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165Ā°F (74Ā°C) on an instant-read thermometer at the thickest piece. Set aside.
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