INDIAN CHICKEN (MURGH MAKHAI) MY WAY ENJOY DAN:

INDIAN BUTTER CHICKEN (MURGH MAKHAI) my WAY by CHEF DAN:

Serves 4

CHICKEN MARINADE:

1-1/2-pounds skinless, boneless chicken breasts, cut into 1-1/2-inc h cubes

2 tablespoon tandoori masala

1 teaspoons EACH garlic paste and ginger paste

1/2-cup yogurt

1 tablespoon olive oil

BUTTER CHICEKN SAUCE:

2 tablespoon butter, melted

1 onion, thinly sliced

1-1/2-teaspoon EACH garlic paste and ginger paste

1 (10.5 Oz) can RO*TEL tomatoes with green chilies

1 teaspoon chili powder

1-1/2-teaspoons EACH coriander powder, cumin, and turmeric

1-cup coconut milk

1/2-teaspoon EACH tandoori and garam masala

1/2-teaspoon fenugreek powder

CHICKEN DIRECTIONS;

1.   In a Ziploc bag combine all marinade ingredients add chicken and squeeze to coat.

2.   Refrigerate for 4 hours or overnight.

BUTTER CHICKEN SAUCE:

1.   Add 1 tablespoon butter to a Dutch oven over medium-heat and when sizzling.

2.   Add onion and sauté for 4-5 minutes.

3.   Add garlic and ginger paste and sauté for 1 minutes.

4.   Add tomatoes and next 4 ingredients.

5.   Cook for 4-5 minutes adding water if it starts to bubble.

6.   Remove from heat and add to a blender, blend until smooth.

7.   Adding more water if necessary.

ASSEMBLY:

1.   Add remaining butter to the Dutch oven over medium-heat.

2.   Add marinade chicken and sauté for 5-6 minutes, stirring to brown all sides.

3.   Add butter chicken sauce to the pot and heat everything through.

4.   Once it starts to bubble add coconut milk, tandoori and garam masala.

5.   When the sauce begins to simmer, add fenugreek powder.

6.   Serve over Jasmin rice with naan.

ENJOY DAN:                                DAN DAN THE CURRY MAN!!