I was first introduced to Murgh Makhani or “Indian Butter Chicken” (though it’s neither Indian nor buttery in my opinion), by my friend, Nydia Stecky, who served this at her backyard dinner party.
What follows is my own variation that has evolved over the years. The sauce, wonderfully creamy with a hint of garlic and ginger, is the best part. I imagine it would be wonderful with shrimp as well.
CHICKEN MARINADE INGREDIENTS
- 2 lbs boneless, skinless chicken thighs (or breast), cut up into bite-sized pieces or leave whole
- 1 T plain yogurt or coconut milk
- 1 T lemon juice or white wine vinegar
- 1 t sea salt
- 1 heaping teaspoon curry powder
(this makes a lot of extra sauce which you will want to spoon over your rice and even your veggies)
- 1 medium onion, chopped
- 2″ knob of ginger, minced
- 4 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 c tomato puree
- 1/4 t sea salt
- 2 t honey
- 1/2 c cilantro, chopped
INSTRUCTIONS FOR MARINADE
In a bowl mix together yogurt/coconut milk, lemon juice/vinegar, salt, and spices. Add chicken and mix well to coat the chicken. Allow to marinate for at least 30 minutes, preferably longer.
INSTRUCTIONS FOR COOKING
Heat oil in a skillet and saute the chicken until brown and cooked through. Remove and keep warm.
In the same skillet, saute onion until translucent. Add ginger and garlic and saute a few more minutes, taking care not to burn.
Add coconut milk, tomato puree, honey, and salt, scraping up any brown bits from the chicken. Bring to simmer, stirring frequently for 10 – 15 minutes until creamy.
Add juices from the chicken, taste and re-season.
Serve chicken over basmati rice. Spoon sauce over all and top with cilantro.
steamed broccoli or roasted asparagus