Indian Butter Chicken (Murgh Makhani)

Amt Measure Ingredient Cal Carb Pro Fat GI
2poundchicken thigh meatchicken thigh meat1284.606965400
2tablespoonolive oilolive oil238.7002430
1teaspoonblack pepperblack pepper5.86110
1onionsweet onionssweet onions105.910011210
1teaspoonground cinnamonground cinnamon6.48000
1tablespoonground gingerground ginger17.415220
1tsp, groundcardamomcardamom6.251115
1tablespoonground corianderground coriander23156315
1tablespooncumin seedcumin seed67.532133615
1/2teaspoonchili powderchili powder3.83120
1/4cupcanned tomato pastecanned tomato paste53.75011338
1/2cupAlmond Milk Greek Yogurt, PlainAlmond Milk Greek Yogurt, Plain151.5303910235
3tablespoonghee (clarified butter)ghee (clarified butter)336003510
Totals: 2358 Calories Balance: 12-33-55 2326 286 785 1287 17

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Active Time: 20 minutes

Total Time: 70 minutes

Preheat oven to 400 degrees.

Baste bone-in chicken thighs with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake in oven for 30-40 minutes until cooked through. Shred thigh meat and discard bones. Set aside.

Chop onions into small pieces and mince garlic.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add onions and garlic to preheated skillet and saute for 10 minutes or until onions are cooked through and translucent.

Add cinnamon and ginger to pan and fry for 2-3 minutes or until fragrant.

Add cardamom, coriander, cumin, chili powder, salt, and pepper along with 2 cups of water and tomato paste. Stir to combine.

Add shredded chicken to sauce and simmer for 30 minutes until cooked through and sauce is slightly reduced. Add yogurt and ghee at the last minute and stir to combine.

Sprinkle with chopped cilantro and additional salt and pepper, to taste.