Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps cashew or almond butter (optional); 4 servings butter (optional for garnish); 1 teaspoons cayenne pepper or to taste; 1 batch tandoori chicken; 4 servings cilantro (optional for garnish), chopped; 1 cinnamon stick; 1 teaspoon coriander, toasted and ground; 1 teaspoon cumin, toasted and ground; 1 Tbsp dried fenugreek leaves; 1 teaspoon garam masala; 59 milliliters heavy cream; 1 Tbsp honey; 4 servings salt to taste; 473 milliliters tomato (fresh or canned), pureed; 1 Tbsp tomato paste

Butter Chicken (Murgh Makhani) might be just the Indian recipe you are searching for. This recipe serves 4. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 178 calories. If you have cinnamon stick, tomato paste, tomato, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Melt the butter in a pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the cinnamon, cloves, cumin and coriander and cook until fragrant, about a minute.

Ingredients you will need

Coriander

Cinnamon

Clove

Cumin

Add the tomatoes, tomato paste and cayenne, reduce the heat to medium low and simmer until the sauce starts to thicken, about 10-15 minutes.

Ingredients you will need

Tomato Paste

Tomato

Ground Cayenne Pepper

Sauce

Add the chicken, honey, fenugreek, almond butter and cream and simmer for another 10-15 minutes.

Ingredients you will need

Almond Butter

Whole Chicken

Cream

Honey

Add the garam masala and salt and remove from heat.

Ingredients you will need

Garam Masala

Salt

Serve over basmati rice garnished with butter and cilantro.

Ingredients you will need

Basmati Rice

Cilantro

Butter

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

cashew or almond butter (optional)4servings

butter (optional for garnish)1teaspoons

cayenne pepper or to taste 1

batch tandoori chicken 4servings

cilantro (optional for garnish), chopped 1

cinnamon stick 1teaspoon

coriander, toasted and ground 1teaspoon

cumin, toasted and ground 1Tbsp

dried fenugreek leaves 1teaspoon

garam masala 59milliliters

heavy cream 1Tbsp

honey 4servings

salt to taste 473milliliters

tomato (fresh or canned), pureed 1Tbsp

tomato paste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.