1.5 cups full fat Greek yogurt
Juice of 1 lemon
2 Tbl Turmeric
2 Tbl Garam Masala
2 lbs boneless, skinless chicken thighs, cubed
2 tsp salt
Pure Avocado Oil
1 onion, diced
2 garlic cloves, minced
1 Tbl grated fresh ginger
1 can petite diced tomatoes
2 tsp tomato paste
1-2 tsp Kashmiri Chile Powder
1/2 cup chicken stock
1 cup heavy cream
Chopped almonds, for garnish
Chopped cilantro, for garnish

Murgh Makhani, Butter Chicken, is an Indian dish originating in New Delhi. A little like a curry and similar to tikka masala, Butter Chicken is a cross-continental dish that was created to satisfy British taste buds. The yogurt marinade is the key here. The tartness helps balance the rich sauce. We load up the marinade with lots of Garam Masala and Turmeric. Kashmiri Chile Powder delivers with the heat – use a little or a lot!


1.Place the yogurt, lemon juice, Garam Masala, Turmeric, Chicken cubes and salt in a gallon-sized ziptop bag. Seal and massage the bag until the spices are distributed and the chicken is coated. Place in the fridge overnight. When ready to cook, remove from fridge 15 mins in advance to take off the chill.
2.In a large skillet, drizzle in Pure Avocado Oil to just coat the bottom. Add in the onion and saute until softened and translucent and beginning to brown. Add in the garlic and ginger and saute for 1 minute. Add in the tomato paste and Kashmiri Chile Powder and saute for 1 minute to bloom the chile powder and brown the tomato paste a bit.
3.Lower the heat. Using tongs, begin transferring the chicken to the skillet. Do not rinse the marinade from the chicken, but also, do not pour the marinade into the skillet. The yogurt clinging to the chicken pieces should be added to the skillet.
4.Saute briefly - you won't get any color on the chicken, as the marinade prohibits browning. Bring up the heat and add in the stock and canned tomatoes. Bring to a boil. Lower the heat. Cover and cook until the chicken is cooked through - about 15 mins.
5.Remove the lid and add in the heavy cream. Bring to a simmer and allow the mixture to reduce a bit - cook for about 10 additional minutes.
6.Taste and adjust the salt and Kashmiri Chile Powder. Serve with steaming basmati rice and flatbread. Garnish with almonds and cilantro.

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