Murgh Makhani is also known as “Indian ‘Butter’ Chicken,” though this version, anyway, has no butter.
Nydia Stecky, my friend and alter ego of sorts, gave me this recipe. I’ve added a few variations, like grilling the chicken and using coconut milk instead of heavy cream. The sauce, wonderfully creamy with a hint of garlic and ginger, is the best part.
2 lbs boneless, skinless chicken thighs (or breast), cut up into bite-sized pieces
1 T plain yogurt
1 T lemon juice or white wine vinegar
1 t salt
1 t curry powder
1/2 t hot chili powder (I use Indian chili powder)
Sauce (this makes a lot of extra sauce. You can halve if you wish)
1″ knob of ginger, minced
4 cloves garlic, minced
1 can (14 oz) coconut milk
2 c tomato puree
salt to taste
In a bowl blend the yogurt, lemon juice, salt and spices until smooth. Add the chicken and mix well to evenly coat the chicken. Allow to marinate for at least 30 minutes.
Heat a little oil in a skillet and saute the chicken or thread the chicken onto skewers and grill over medium heat until browned on all sides. Remove from the fire and keep warm.
In a skillet over medium heat saute the ginger and garlic until soft. Add the coconut milk/heavy cream, tomato puree, and salt. Bring to simmer, stirring frequently for 10 minutes until creamy.
Add the chicken and simmer 5 minutes longer.
Serve over basmati rice.