INDIAN BUTTER CHICKEN (MURGH MAKHANI)

Indian Butter Chicken (Murgh Makhani) image

Murgh Makhani (otherwise known as "Butter Chicken" ) is one of my favorite Indian dishes. It is also a great dish to make for people who are new to Indian food-- everybody seems to like this one! I like to make it in the slow cooker; this allows the chicken to become melt-in-your-mouth tender and super flavorful. Serve it with steamed basmati rice and naan bread for dipping!

Provided by Sommer Clary

Categories Curries

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs boneless skinless chicken thighs
1 onion, diced
4 large garlic cloves, minced
2 tablespoons butter
1 (13 1/2 ounce) can coconut milk (not the light kind)
1 (5 1/2 ounce) can tomato paste
1 cup plain yogurt
2 tablespoons tandoori masala paste
1 tablespoon mild curry paste (such as Pataks mild curry paste)
2 teaspoons curry powder
1 1/2 teaspoons garam masala
15 green cardamom pods (tied up in cheesecloth for easy removal)
1/2 teaspoon cayenne pepper (optional- for spicier Murgh Makhani)
salt

Steps:

Melt the butter and oil in a skillet over medium heat. Add the chicken, onion and garlic and stir fry it until the chicken is cooked and the onions are translucent. Pour contents into the slow cooker.
Add remaining ingredients and mix gently.
Cook on high for 3-4 hours. Season with salt and pepper, to taste. Serve over steamed basmati rice and with Naan bread for dipping.

Nutrition Facts : Calories 835.9, Fat 35.6, SaturatedFat 23.3, Cholesterol 259.3, Sodium 672.1, Carbohydrate 67.9, Fiber 2.8, Sugar 60.3, Protein 61.6