Spooniful Recipes: Murgh Makhanwala (Butter Chicken)

Murgh Makhanwala (Butter Chicken)

SpoonFed: Via Saveur


½ cup Greek yogurt
2 tbsp. fresh lemon juice
1 tbsp. canola oil
2 tsp. garam masala
1 tsp. crushed red chile flakes
4 cloves garlic, minced
1 3″ piece ginger, peeled and thinly sliced crosswise
Kosher salt, to taste
1 3–4-lb. chicken, cut into 8 pieces, skin removed

½ English cucumber (about 6 oz.), seeded and grated
½ medium tomato, seeded and finely chopped
1½ tsp. kosher salt
1 cup plain yogurt
1½ tbsp. roughly chopped fresh mint leaves
1 tsp. fresh lemon juice
½ tsp. ground coriander
¼ tsp. ground cumin
½ medium carrot, finely grated

1 tsp. crushed red chile flakes
4 cloves garlic, minced
4 green cardamom pods, cracked
3 whole cloves, crushed
1 28-oz. can whole peeled tomatoes, undrained
1 3″ piece ginger, washed and grated (skin on)
1 bay leaf
⅓ cup heavy cream
4 tbsp. unsalted butter, cut into ½” cubes
1 tsp. garam masala
4 fresh or frozen curry leaves
Kosher salt and freshly ground black pepper, to taste
Mango chutney, for serving



1. Marinate the chicken: Combine all marinade ingredients except for chicken in a food processor; purée. Transfer marinade to a large bowl and add chicken, tossing to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

2. Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and spoon any marinade from bowl over chicken. Bake chicken until light brown but not cooked through, about 20 minutes. Transfer to a rack; set aside. Meanwhile, make raita: Toss cucumbers, tomatoes, and salt in a colander and let sit for 10 minutes. Press cucumbers and tomatoes to drain well and then transfer to a medium bowl along with yogurt, mint, lemon juice, coriander, cumin, and carrots; toss to combine. Cover with plastic wrap and let sit at room temperature for 1 hour. [...] READ MORE