Known as Makhan murg, this dish from India’s capital, Delhi, was invented as a way to repurpose leftover Tandoori chicken, reviving it by drenching it in luxurious, fragrant, creamy-buttery sauce.
Recipe from Keto-Mojo
- Prep: 15 m
- Cook: 35 m
- Total: 50 m
- Servings: 4
- 1 cup Greek yogurt full-fat
- 1 tbsp lemon juice
- 2 tsp ground turmeric
- 1 tbsp garam masala
- 1 lb chicken thighs boneless, skinless, cut into 1-inch thick strips
- 6 tbsp ghee
- 1 tbsp ginger fresh, grated
- 1 tbsp cumin seeds
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 Roma plum tomato diced
- 2 Serrano peppers seeded and minced
- 1/4 cup heavy cream
- 2 tsp tomato paste
- 1/4 cup almonds toasted, finely chopped
- 1/2 cup cilantro fresh, leaves
- In a medium bowl with a lid, add the yogurt, lemon juice, turmeric, garam masala, 1 teaspoon salt, and 1/4 teaspoon pepper. Whisk to combine, then add the chicken and toss to coat. Cover, and refrigerate for 6 hours or overnight.
- In a large saucepan, melt the ghee over medium heat. Add the ginger, cumin seeds, onion powder, garlic powder, and chili powder and cook, stirring often, until golden and fragrant, about 3 minutes.
- Add the diced tomatoes, Serrano pepper, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook until the tomatoes and chiles soften, about 3 minutes. Add the chicken and its marinade and cook for 5 minutes. Stir in 1/4 cup water. Bring the mixture to a boil, then lower the heat to a simmer, and cook, uncovered, stirring occasionally, for 20 minutes.
- Stir in the cream and tomato paste, and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened up a bit more, about 5 minutes.
- Stir in the almonds, garnish with the cilantro leaves, and serve.