Saturday, April 15, 2017

Butter Chicken Masala - Murgh Makhani

Today's chicken dish was fast and easy. One and a half pounds of boneless chicken thighs cut into bite-sized pieces were browned and simmered in a ready-to-cook butter sauce by Taste of India. 

I'm amazed at the quality of the product. This Butter Chicken tasted better than anything I've tasted at Indian restaurants around here.

1-1/2 lbs. boneless, skinless chicken thighs, cubed
1 (15.8 oz.) pouch Taste of India Butter Chicken Sauce
4 Tbsp. vegetable oil
handful of cilantro, minced
salt to taste

  1. Brown chicken pieces in oil, in batches, over medium-high heat.
  2. Return all chicken to skillet and pour sauce over the pieces.
  3. Simmer, covered, for 5 minutes, stirring occasionally.
  4. Add included pakets of ground masalas, chili powder and kasuri methi.
  5. Simmer for another 5 minutes and remove from heat.
  6. Garnish with minced cilantro and serve with rice or chapatis.

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