Murgh Makhani (Butter Chicken)

Butter chicken is one of the most popular Indian take-out dishes for several reasons. The irresistible blend of spices, tomatoes, chicken, cream, and butter makes it almost impossible to not lick the bowl to get every last bit of flavor. In her version, F&W’s Chandra Ram adds an untraditional touch of chipotle chiles in adobo sauce to add mild heat and smokiness to this rich, flavorful dish you can make in just 35 minutes.

2 tablespoons ghee or vegetable oil

2 cups finely diced yellow onion

1 teaspoon kosher salt

2 tablespoons tomato paste

1 tablespoon finely chopped garlic

1 tablespoon finely chopped ginger

4 teaspoons red chili powder, divided

1 teaspoon garam masala

½ teaspoon ground turmeric

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

1 (14-ounce) can diced tomatoes, undrained

2 tablespoons finely chopped chipotle chiles in adobo sauce

Water, if needed

½ cup raw cashew pieces

¾ cup heavy cream

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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