Murgh Makhani (Butter Chicken)

2 Apr

murgh makhani paleo indian recipeThis is one of the first recipes I made when I started eating paleo. As soon as the spices hit the coconut milk, a beautiful fragrance hit me, and I began to lick the sides of the pot like a fool, and that is when I realized–I can TOTALLY do this paleo thing.

My kids inhale this and it is one of my husband’s all time favorites. It is also so quick to whip up that it is my go-to meal to bring a friend/family in need. This is another fabulous freezer meal.**

This is another Sarah Fragoso dish, which is why I haven’t posted it…because it is not mine.  But I have had a few people ask me for this recipe, so I am going to go ahead and post it.   Hers is entitled Better Butter Chicken, and it is also called Murgh Makhani if you see it by that name.  Whenever I am serving it to people who (think they) don’t like Indian food, I just call it “tomato cream chicken” and they love it.

2 1/2 lbs boneless chicken thighs (or breasts if you prefer)
1 red onion diced
3 tbsp coconut oil
6 oz can tomato paste
½ can coconut milk
½ tbsp crushed garlic
½ tsp cardamom powder
½ tsp coriander powder
1 tsp fenugreek powder (sometimes this is called “Methi powder”)
1 tsp chili powder
 tsp sea salt
4 tbsp ghee (or butter)
lemon wedge and chopped fresh cilantro for garnish–(my addition :))

1.  Cut the chicken thighs into bite size pieces and set aside.

2.  In a large skillet or soup pot, heat the coconut oil over medium heat and add the diced onion and saute until translucent. Turn your heat down to low and add the crushed garlic, cardamom, coriander, fenugreek, salt, and chili powder.  Stir well to make a paste.

3.  Add the tomato paste and stir, this mixture will be very thick. Turn your heat back up to medium and add the coconut milk. Use a whisk to blend the tomato paste spice mixture and coconut milk together into a thick sauce.

4.  Bring the sauce to a simmer (1-2 bubbles per second) and add the chicken. Return the sauce and chicken back up to a simmer, cover and cook for approximately 15 minutes or until the chicken is done all the way through – make sure you stir often during the cooking process.

5.  After the chicken is cooked through, remove from heat, add the ghee and mix into the sauce until melted.

Serve the chicken over steamed red chard or any green of your choice. I usually take a bag of fresh spinach and stir it in, it wilts, and I have a one-pot dish. I don’t know if that is an authentic way of serving, but it is yummy!! I have also poured this over toasted ground cauliflower in lieu of rice, which is completely divine.

**If you are preparing this as a freezer meal, prepare this he same way, but only simmer until the chicken is partially cooked through. Take off the heat, let it cool, and store it in an air-tight container in the freezer up to 4 months. When ready to eat: thaw, pour into a pot and bring it back up to a simmer until the chicken is cooked and tender.

Enjoy!

Leigh

20130321-202625.jpg

this little one, and all the rest of my kiddos, LOVE this recipe. 🙂

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One Response to “Murgh Makhani (Butter Chicken)”

  1. Eric April 3, 2013 at 7:34 am #

    This one is a winner!

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