Murgh Makhani (Indian Butter Chicken)
 
 
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Ingredients
  • 1 lb boneless skinless chicken breasts or tenderloins
  • ½ onion, diced
  • 2 tbsp unsalted butter
  • 4 cloves garlic, grated
  • 1 tbsp ginger, grated
  • 2 tsp red curry paste
  • 1 tsp red chili powder
  • 1 tsp tumeric
  • 1 tsp cayenne pepper
  • ½ tsp salt
  • 2 tbsp garam masala
  • 6 oz. tomato paste
  • 2 cups coconut milk
  • ½ cup greek yogurt
  • ¼ cup heavy cream
  • chopped cilantro, to taste
Instructions
  1. In a medium mixing bowl, stir together the wet ingredients (tomato paste, coconut milk, greek yogurt, red curry paste, and heavy cream). Mix these ingredients well and then add the spices.
  2. Pour the mixture into a large crock pot. Add the onion, butter, and chicken. Stir to combine and coat the chicken. Cover and cook over low heat for 6 to 8 hours.
  3. Garnish with chopped cilantro and serve with rice and naan.
Recipe by That Oven Feelin' at http://thatovenfeelin.com/butter-chicken/