Murgh Makhanwala (Butter Chicken)

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["FOR THE CHICKEN:", "1/2 cup Greek yogurt", "2 tbsp. fresh lemon juice", "1 tbsp. canola oil", "2 tsp. garam masala", "1 tsp. crushed red chile", "flakes", "4 cloves garlic, minced", "1 3"" piece ginger, peeled and thinly", "sliced crosswise", "Kosher salt, to taste", "1 3-4-lb. chicken, cut into 8 pieces,", "skin removed", "FOR THE RAITA:", "1/2 English cucumber (about 6 oz.),", "seeded and grated", "1/2 medium tomato, seeded and finely", "chopped", "1 1/2 tsp. kosher salt", "1 cup plain yogurt", "1 1/2 tbsp. roughly chopped fresh", "mint leaves", "1 tsp. fresh lemon juice", "1/2 tsp. ground coriander", "1/4 tsp. ground cumin", "1/2 medium carrot, finely grated", "FOR THE SAUCE:", "1 tsp. crushed red chile flakes", "4 cloves garlic, minced", "4 green cardamom pods, cracked", "3 whole cloves, crushed", "1 28-oz. can whole peeled tomatoes,", "undrained", "1 3"" piece ginger, washed and grated", "(skin on)", "1 bay leaf", "1/3 cup heavy cream", "4 tbsp. unsalted butter, cut into 1/2"".

Yes, Murgh Makhanwala (Butter Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.