Murgh Makhani Recipe

4      Reviews by:    Margo Joachim   Murgh Makhani Recipe uses butter, onion, ginger, chile, garlic, garam marsala, coriander, cumin, tomato paste, sugar, cream, chicken, yogurt, cilantro and rice in creating this outstanding murgh makhani recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Indian    Servings:8 Nutrition facts:401 calories31.1 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   25 Minutes Total Time:   40 Minutes

INGREDIENTS

• 4 tbsp butter
• 1 lg onion, chopped
• 4 tsp fresh ginger, grated
• 1 serrano chile, seeded and chopped
• 5 cloves garlic, pressed
• 1 tbsp garam masala
• 1 tsp coriander, ground
• 1/2 tsp cumin, ground
• 1/2 tsp black pepper, ground
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1 tbsp sugar
• 2 tsp table salt
• 1 cup cream
• 2 pounds chicken thighs, boneless and skinless
• 1/2 cup yogurt
• 2 tbsp cilantro, chopped
• cilantro, chopped for garnish
• Cooked basmati rice

DIRECTIONS

• Place 2 tbsp butter into sauce pan over medium heat. When butter has melted add the onion, ginger, chile and garlic to the pan and stir to coat vegetables well with butter. Cook for 10 minutes, stirring occasionally until vegetables are soft. Add the spices to the pot and stir to mix well. Cook for about 3 minutes, stirring occasionally. Add the water and the tomato paste to the pot and stir to mix well, scraping the bottom and sides of the pan to release any brown bits into the sauce.
• Add the sugar and 1 teaspoon of salt to the pan and stir to mix well. Return to a simmer. Once at a simmer, turn off the heat. Add the cream and stir to mix well. Use an imersion blender to process the sauce to a smooth consistency with no lumps. (If imersion blender not available, process the sauce in a blender or food processor until smooth.) Return pan to heat and bring to a simmer. Whisk in 2 tbsp butter. Cover the pan and turn off heat.
• Place thighs into a large bowl. Sprinkle thighs with 1 teaspoon of table salt. Toss well to coat chicken with salt. Add the yogurt to the bowl and toss the chicken to coat well with yogurt. Place the chicken onto the rack in a sheet pan which has been lined with foil. Position top rack of the oven 6 inches below the broiler element.
• Once broiler has heated, place the sheet pan with the chicken under the broiler element. Cook for 16 to 20 minutes, flipping the chicken over one-half way through the cooking, until the internal temperature reaches 175° F. Set the chicken aside to rest for 5 minutes. Reheat the sauce over medium heat while the chicken is resting. Cut the chicken into 3/4 inch bite size pieces. Add the chicken to the sauce pan and stir to mix well. Add cilantro to the sauce pan and stir to mix well. Serve over basmati rice.

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