Indian-Style Butter Chicken (Murgh Makhani)

Name: Indian-Style Butter Chicken (Murgh Makhani)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3
Cuisine: Indian, Asian
Ingredients: 118 milliliters butter; 2 Tbsps chopped fresh coriander; 2 teaspoons garam masala; 2 cloves garlic, crushed; 2 teaspoons minced ginger; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground nutmeg; 59 milliliters heavy whipping cream; 2 onions, thinly sliced; 118 milliliters plain yogurt; 2 red bell peppers, sliced; 2 teaspoons dried red chile pepper, crushed; 5 Roma tomatoes, seeded, diced; 2 teaspoons salt; 454 grams skinless, boneless chicken breast, cut into 2-inch cubes

Indian-Style Butter Chicken (Murgh Makhani)

You can never have too many main course recipes, so give Indian-Style Butter Chicken (Murgh Makhani) a try. One portion of this dish contains roughly 37g of protein, 44g of fat, and a total of 621 calories. This recipe serves 3. It is a good option if you're following a gluten free and primal diet. This recipe is typical of Indian cuisine. If you have butter, ground cloves, salt, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

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.

Ingredients you will need

Red Chili Pepper

Chicken Pieces

Garam Masala

Cinnamon

Tomato

Clove

Garlic

Ginger

Nutmeg

Yogurt

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Bell Pepper

Butter

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Marinade

Whole Chicken

Equipment you will use

Frying Pan

Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously.

Ingredients you will need

Coriander

Cream

Serve immediately.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

butter 2Tbsps

chopped fresh coriander 2teaspoons

garam masala 2cloves

garlic, crushed 2teaspoons

minced ginger 0teaspoons

ground cinnamon 0teaspoons

ground cloves 0teaspoons

ground nutmeg 59milliliters

heavy whipping cream 2

onions, thinly sliced 118milliliters

plain yogurt 2

red bell peppers, sliced 2teaspoons

dried red chile pepper, crushed 5

Roma tomatoes, seeded, diced 2teaspoons

salt 454grams

skinless, boneless chicken breast, cut into 2-inch cubes

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well 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 Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Essay Chenin Blanc Blend

Old, bush-vine chenin blanc was used as the anchor of this wine and gives it its intense fruitiness and refreshing acidity. The viognier adds floral and spicy notes and a soft, appealing richness to the palate. Perfect with grilled seafood and chicken.