Indian-Style Butter Chicken (Murgh Makhani)

SUBMITTED BY: ZenSojourner PHOTO BY: Traci B's Kitchen

"This is a North Indian style of chicken curry. Serve garnished with sprigs of fresh coriander. If possible, purchase dried red chile peppers or ground red chile powder from an Indian grocery store, instead of using American-style chili powder in this dish."

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PREP TIME	15 Min
COOK TIME	25 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

2 teaspoons dried red chile pepper, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons garam masala
1 1/2 teaspoons salt
1 1/2 teaspoons minced ginger
2 cloves garlic, crushed
5 Roma tomatoes, seeded, diced
1/2 cup plain yogurt
1 pound skinless, boneless chicken breast, cut into 2-inch cubes
1/2 cup butter
2 red bell peppers, sliced
2 onions, thinly sliced
1/4 cup heavy whipping cream
2 tablespoons chopped fresh coriander

DIRECTIONS

Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

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REVIEWS

Reviewed on Sep. 7, 2008 by Calypso

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Calypso
Sep. 7, 2008

As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other hand, authentic Indian food is seldom like American-style "Indian" restaurant food. Thick gravy is made in restaurants by the addition of cornstarch or other thickener. No Indian cook I know does so. While the recipe calls for two onions, the size of onions varies greatly - up to grapefruit size. I'd suggest using onions to taste, especially since people vary wildly in how well they like onions. I think the suggested size for the chicken is too big, I'd go for about an inch cubes and then it'll cook more quickly too. Prep time is about right. Somebody complained about the ingredients being incorrect - that again is a matter of taste. There is no one recipe for any Indian dish, although some vary less than others. India's a big place. I've seen simpler recipes and I've seen more complicated - Indian cooks are typically a LOT more inventive than most American's I know. This one is typical of the dish as served in many, though not all, Indian homes. The bell pepper is not so typical in India, but many Indian cooks use it stateside because of the ready availability here.

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As another reviewer noted, this is not like "restaurant style" Murgh Makhni. On the other... MORE