Murgh Makhani Butter Chicken || Gracefult Kitchen

Warning: Trying to access array offset on value of type null in /home/u589834942/domains/gracefultkitchen.com/public_html/recipe-details.php on line 74

Murgh Makhani Butter Chicken

Banana Bread

This quick curry features chicken coated in a rich, spiced tomato sauce.

Ingredients

2 tablespoons ghee or vegetable oil
2 cups finely diced yellow onion
1 teaspoon kosher salt
2 tablespoons tomato paste
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
4 teaspoons red chili powder, divided
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 (14-ounce) can diced tomatoes, undrained
2 tablespoons finely chopped chipotle chiles in adobo sauce
Water, if needed
1/2 cup raw cashew pieces
3/4 cup heavy cream

Description

Heat ghee in a medium Dutch oven or pot over medium until shimmering, about 1 minute. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 3 minutes. Add tomato paste, garlic, ginger, 3 teaspoons red chili powder, garam masala, and turmeric; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken, tomatoes (with juices), and chipotle chiles in adobo sauce. Stir to coat chicken in sauce, adding about 1/2 cup water if canned tomatoes didn’t have much liquid; you want about 1 cup liquid total. Cover and simmer over medium-low until chicken is cooked through, about 8 minutes.
Meanwhile, toast the cashews in a small skillet over medium, stirring often, until fragrant, about 3 minutes; transfer to a medium bowl. Add remaining 1 teaspoon red chili powder to cashews and toss to coat; set aside.
Uncover Dutch oven. If the sauce is watery, increase heat to medium and simmer until the sauce has thickened, 5 to 10 minutes. Stir in heavy cream. Transfer chicken and sauce to a serving dish and garnish with cashews. Serve hot.