Murgh Makhani (Indian Butter Chicken)

• 1/3 cup plain nonfat yogurt
• 1 tablespoon tandoori masala powder
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 onion, chopped
• 1 (1 inch) piece fresh ginger
• 1 clove garlic
• 2 tablespoons water
• 3 tablespoons cooking oil, divided
• 2 teaspoons garam masala
• 1/4 teaspoon Indian chili powder
• 1 cup tomato sauce
• 1 cup half and half
• 2 tablespoons butter
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon salt

1. Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
2. Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

nonfat yogurt, tandoori masala, chicken, onion, fresh ginger, clove garlic, water, cooking oil, garam masala, indian chili powder, tomato sauce, butter, fenugreek leaves, salt

Taken from www.allrecipes.com/recipe/212722/murgh-makhani-indian-butter-chicken/ (may not work)