Butter Chicken (Murgh Makhani)

daringgourmet.com

Lynz Sc

Wife, mum, cook, intuitive, artist. Living in the beautiful Pacific Northwest

subheading: For the Marinade:

1 ½ cups plain full fat yogurt

¼ cup almond flour , unblanched or blanched

1 tablespoon freshly squeezed lemon juice

1 ½ teaspoons minced garlic

1 ½ teaspoons minced ginger

2 teaspoons salt

1 teaspoon sugar

2 teaspoons chili powder

2 ½ teaspoons garam masala

homemade garam masala (STRONGLY recommended)

¾ teaspoon ground green cardamom

½ teaspoon ground turmeric

¼ teaspoon ground cinnamon

⅛ teaspoon ground cloves

¼ teaspoon crushed bay leaves

¼ teaspoon Kashmiri chili powder optional, if you like it spicy (use more for more heat), or cayenne pepper

subheading: For the Chicken:

2 pounds boneless skinless chicken , cut into bite-sized pieces (brown chicken meat produces the most flavor. You can also use bone-in chicken)

2 tablespoons ghee (can substitute oil or butter)

1 large yellow onion , finely chopped

2 teaspoons minced ginger

1 ½ teaspoons minced garlic

14 ounce can tomato puree (can substitute passata or plain tomato sauce)

3 tablespoons tomato paste

1 black cardamom pod (if you can find it. It isn't necessary but it adds such a fabulous flavor.)

¼ cup unsalted butter

⅓ cup heavy cream

Chopped fresh cilantro for garnish

Directions at daringgourmet.com

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