Butter Chicken ::: Murgh Makhani

Stop. Put down the phone. You will NOT order Indian delivery ever again after making this. 

I have such fond memories of eating Indian food with my big happy nuclear (at the time) family as often as they’d take us growing up. I think it was the only International cuisine my brother and sister would eat. We’d always order lots of naan, Tandoori chicken, and chana masala.

Indian food followed me to college, my Dad would visit and we’d go to Bombay Dardar in Coconut Grove almost every time he came down from Orlando.

I never dreamed I’d be able to create Indian food at home. I also never dreamed I’d have a cooking blog and enjoy home made meals better than gourmet restaurants meals though. {I was incredible at making easy mac in college and ordering take out.}

This recipe is super easy and oh so incredibly good. And you will really never need to order Indian food delivery again. Unless you run out of all of the crazy spices of course.

Murgh Makhani     serves 4-6

adapted from BevCooks

• 4 chicken breasts, cut into small pieces
• 1 yellow onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons garam masala*
• 1 tablespoon turmeric
• 1 teaspoon cayenne pepper or 1 jalapeño diced finely (if you use the jalapeño saute it with the onions below)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 2 tablespoons lime juice
• 15 almonds, toasted then ground in a food processor
• 4 tablespoons butter, divided
•  1 15 oz can tomato sauce
• 1/2 cup plain greek yogurt
• 1/2 cup half and half
• 2 cups cooked jasmine or basmati rice
• fresh cilantro for garnish
• lime wedges for garnish

I have also fabulous recipe for Tandoori chicken (to die for) that I will blog soon!

::: keelymarie :::