Murgh Makhani (Indian Butter Chicken)

Name: Murgh Makhani (Indian Butter Chicken)
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 4 tablespoons, unsalted butter, cut into 4 pieces and chilled, divided; 1 , onion, chopped fine; 5 , garlic cloves, minced; 4 teaspoons, grated fresh ginger; 1 , serrano chile, stemmed, seeded, and minced; 1 tablespoon, garam masala; 1 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 1/2 teaspoon, pepper; 1 1/2 cups, water; 1/2 cup, tomato paste; 1 tablespoon, sugar; 2 teaspoons, table salt, divided; 1 cup, heavy cream; 2 pounds, boneless, skinless chicken thighs, trimmed; 1/2 cup plain, Greek yogurt; 3 tablespoons, chopped fresh cilantro, divided

Main Courses
Asia
Indian
Poultry
Chicken

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2019, America's Test Kitchen TV

Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES 4 to 6

TIME 1 hour

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