Murgh Makhani
Ingredients
- Unsalted Butter, chilled
- Onion, chopped fine
- Garlic, minced
- Ginger, grated
- Serrano Chile, minced
- Garam Masala
- Ground Coriander
- Ground Cumin
- Pepper
- Water
- Tomato Paste
- Sugar
- Salt
- Heavy Cream
- Boneless, Skinless, Chicken Thighs, trimmed
- Greek Yogurt
- Cilantro, chopped
Steps
- Melt 1 tbsp butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and oinion begins to brown, 6-8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1/2 tsp salt and bring to boil. Off heat, stir in cream. Using blender, process until smooth, 30-60 seconds. Return sauce to simmer over medium heat and whisk in 1 tbsp butter. Remove saucepan from heat and cover to keep warrm.
- Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and 1/2 tsp salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16-20 minutes, flipping chicken halfway through broiler.
- Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into 3/4 inch pieces and sir into sauce. Stir in 1 tbsp cilantro and season with salt to taste. Transfer to serving dish, sprinkle with 1-1/2 tsp cilantro, and serve.
Notes!
"The Complete Cooking For Two Cookbook" America's Test Kitchen