Poulet au beurre indien crémeux (Murgh Makhani) avec Naan à l'ail

Ingredients

• 2 pounds chicken thighs , boneless, skinless, cut into chunks
• 1 cup plain yogurt
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 1 large onion , finely chopped
• 6 cloves garlic , minced
• 1 tablespoon fresh ginger , grated
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 can crushed tomatoes , 28 oz
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 cup fresh cilantro , chopped

Nutrition Facts

Instructions

1. 1

   Marinate chicken pieces in yogurt, 1 teaspoon garam masala, and salt for at least 20 minutes, or up to overnight in the refrigerator.

   💡 Pro Tip: Overnight marination makes the chicken incredibly tender and flavorful.
2. 2

   Heat oil in a large pan over medium-high heat. Add marinated chicken and cook until browned on all sides, about 8 minutes. Remove and set aside.

3. 3

   In the same pan, melt butter. Add chopped onion and cook until golden brown, about 6-7 minutes. Add garlic and ginger, cook for 1 minute until fragrant.

4. 4

   Add remaining garam masala, cumin, coriander, turmeric, and cayenne. Stir for 30 seconds to toast the spices.

5. 5

   Add crushed tomatoes and tomato paste. Simmer for 15 minutes, stirring occasionally, until sauce thickens and darkens slightly.

6. 6

   Blend the sauce until smooth using an immersion blender, or carefully transfer to a blender. Return to pan.

   💡 Pro Tip: Blending creates that signature restaurant-smooth texture.
7. 7

   Stir in heavy cream and return chicken to the pan. Simmer for 10-12 minutes until chicken is cooked through. Garnish with fresh cilantro.