murgh-makhani-indian-butter-chicken.json

{
    "directions": [
        "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.",
        "Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Murgh Makhani (Indian Butter Chicken)",
    "url": "http://allrecipes.com/recipe/212722/murgh-makhani-indian-butter-chicken/"
}