Butter Chicken (Murgh Makhani)

2 T peanut oil

2 pounds chicken thighs (boned and quartered)

2 oz butter or ghee

2 tsp garam masala

2 tsp paprika

2 tsp coriander

1 T chopped fresh ginger

1/4 tsp chili powder

6 cardamon pods bruised

1/2 tsp ground cinammon or 1 cinnamon stick

11 oz pureed tomatoes

1 T sugar

3/4 cup sour cream  OR 1/4 cup yogurt, 1/2 cup cream, and 1 T lemon juice

Brown thighs in oil in batches, set aside.

Combine butter and spices and stirfry for 1 minute. Add chicken to spices and stir to coat.

Add tomato, sugar and simmer for 15 minutes until sauce is thick.  Add yogurt, cream and lemon and simmer for 5 minutes.

Serve with rice and poppedoms.

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