Indian-Style Butter Chicken (Murgh Makhani)
3 servings
Ingredients
2 teaspoons dried red chile pepper, crushed
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ teaspoons garam masala
1 ½ teaspoons salt
1 ½ teaspoons minced ginger
2 cloves garlic, crushed
5 Roma tomatoes, seeded, diced
½ cup plain yogurt
1 pound skinless, boneless chicken breast, cut into 2-inch cubes
½ cup butter
2 red bell peppers, sliced
2 onions, thinly sliced
¼ cup heavy whipping cream
2 tablespoons chopped fresh coriander
Instructions
Step 1
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.
Step 2
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. 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.
Step 3
Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.
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