Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Total time: 60
Yield: 4
Ingredients: 2 teaspoons garam masala; 2 teaspoons tandoori masala powder; 2 teaspoons Madras curry powder; 1 teaspoon ground cumin; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground cayenne pepper; salt and ground black pepper to taste; 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces; 3 tablespoons butter, divided; 1 yellow onion, chopped; 4 cloves garlic, minced; 1 tablespoon lemon juice; 2 teaspoons chopped fresh ginger; 1 cup tomato puree; 1 cup half-and-half; 0.25 cup plain yogurt; 0.33333334326744 cup cashews; 1 bunch fresh cilantro, stems removed

Recipe by RFalgout from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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2 teaspoons garam masala
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2 teaspoons tandoori masala powder
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2 teaspoons Madras curry powder
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1 teaspoon ground cumin
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0.5 teaspoon ground cardamom
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0.5 teaspoon ground cayenne pepper
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salt and ground black pepper to taste
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1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
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3 tablespoons butter, divided

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1 yellow onion, chopped
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4 cloves garlic, minced
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1 tablespoon lemon juice
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2 teaspoons chopped fresh ginger
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1 cup tomato puree
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1 cup half-and-half
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0.25 cup plain yogurt
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0.33333334326744 cup cashews
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1 bunch fresh cilantro, stems removed

Instructions

Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.