Frango cremoso com manteiga indiana (Murgh Makhani) com alho Naan

Ingredients

• 2 pounds coxas galinha , desossado, sem pele, cortado em pedaços
• 1 cup iogurte simples
• 3 tablespoons manteiga
• 2 tablespoons óleo vegetal
• 1 large cebola , finamente picado
• 6 cloves alho , picado
• 1 tablespoon gengibre fresco , ralado
• 2 tablespoons garam masala
• 1 tablespoon cominho moído
• 1 tablespoon coentro-terrestre
• 1 teaspoon cúrcuma
• 1 teaspoon pimenta caiena
• 1 can tomates esmagados , 28 onças
• 1 cup creme pesado
• 2 tablespoons pasta tomate
• 1 teaspoon sal
• 1/4 cup coentro fresco , picado

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.