Murgh Makhani (Indian Butter Chicken)
This recipe includes traditional Indian spices but, in my opinion, an important one was left out — dried fenugreek leaves (Kasoori Methi). I added 1 T. at the end of cooking. For a spicier dish, include the seeds and ribs of the serrano chile. Serves 4-6.
Recipe
4 T. unsalted butter, cut into 4 pieces, chilled, divided
1 onion, finely chopped
5 garlic cloves, minced
4 tsp. fresh ginger, grated on a microplane
1 serrano chile, minced
1 T. garam masala
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1-1/2 c. water
1/2 c. tomato paste
1 T. sugar
2 tsp. salt, divided
1 c. heavy cream
2 lbs. boneless, skinless chicken thighs, trimmed
1/2 c. plain Greek yogurt
3 T. fresh cilantro, chopped, divided
1 T. dried fenugreek leaves
Melt 2 T. butter in a large saucepan over medium heat. Add onion, garlic, ginger and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8-10 minutes. Add garam masala, coriander, cumin and pepper and cook, stirring frequently, for 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 tsp. salt and bring to a boil. Off the heat, stir in cream. Using an immersion blender, process until smooth, 30-60 seconds. Return sauce to a simmer over medium heat and whisk in remaining 2 T. butter. Remove from heat and cover to keep warm. (The sauce can be refrigerated for up to 4 days; gently reheat before adding hot chicken.)
Place oven rack 6-inches below the broiler and heat broiler on high. Combine the chicken, yogurt and 1 tsp. salt in a bowl and toss well to coat. Transfer to a wire rack set in a foil-lined rimmed baking sheet and broil for 10 minutes on each side. Let chicken rest for 5 minutes.
Warm sauce over medium low heat and add 1 T. of dried fenugreek leaves, rubbing between your palms as you add it to the sauce.
After chicken rests, cut into 3/4-inch pieces and stir into warmed sauce. Stir in 2 T. cilantro and season with salt to taste. Serve with basmati rice and garnish with remaining 1 T. cilantro.