Murgh Makhani (Indian Butter Chicken) for Two

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

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Appears in Cook's Illustrated May/June 2019

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.

SERVES2

TIME1¼ hours

Murgh Makhani (Indian Butter Chicken) for Two

WHY THIS RECIPE WORKS

Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and ...

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