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I assure you, I have absolutely no Indian blood in me. Lots of Scandinavian and German but no Indian. I’m just in love with the cuisine. I remember the first time I had it, I thought a flavor bomb exploded in my mouth. Yum! I was hooked.
This recipe is for Murgh Mahkani or Butter Chicken, a family favorite of ours. A warning, this is by no means a low fat meal but if you know me, I don’t care. Bring on the butter! I’m so glad this wonderful food is finally being vindicated. For so long it was accused of horrible things that we now know are not true. Pass up the pale white butter from the store for some naturally golden butter from grassfed cows. Naturally golden butter is a sign it’s a good one. When I make butter from fresh raw cream, I’m always amazed at how yellow it is, almost orange. It’s beautiful. Rich in carotene, vitamin A, vitamin K, vitamin D and more. It’s full of wonderful saturated fats (yes, I said wonderful) which are essential for healthy cells, a healthy nervous system and so much more. Everyone knows (or I hope they do) that saturated fat is important for growing children. It is also important for adults as well. To learn more about the wonders of butter and why its not bad for you, check out this great post by Emily at Butter Believer http://butterbeliever.com/2011/06/13/butter-is-better/.
Enough about butter. On to the recipe!
- 1 stick of butter, 8 tbsp (you can substitute coconut oil easily)
- 1 large onion, sliced thinly
- 2″ knob of ginger, grated
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp chili powder
- 1 tsp cumin seeds
- 3 cloves garlic, minced
- 1/2 tsp cayenne pepper (optional)
- 3 cardamom pods
- 1/4 tsp whole peppercorns
- 3/4 cup full fat yogurt
- 3 tbsp tomato paste
- 4 cups cooked chopped chicken (you can use about 8 chicken pieces as well)
- 1 cup chicken broth
- 2 bay leaves
- 3/4 cup cream (sour cream works great)
- 1 tsp sea salt (or to taste)