Murgh Makhani (Butter Chicken)

This Indian restaurant staple may be known as “butter chicken,” but it’s really the toasty aroma of ghee that gives the dish its distinctive flavor.

1⁄3 cup ghee

1 onion, thinly sliced

3 garlic cloves, minced 2 tablespoons grated fresh ginger 1 1⁄2 tablespoons cumin 1 tablespoon ground coriander 1 tablespoon turmeric

1 tablespoon paprika 1⁄2 teaspoon cinnamon 1⁄4 teaspoon cayenne pepper 11⁄2 teaspoons salt

2 pounds boneless chicken breast

cubed

1 (28-ounce) can crushed

tomatoes

1 1 ⁄2 tablespoons honey

11⁄2 cup heavy cream

Instructions: Melt the ghee in a large Dutch oven or pot over medium heat. Add the onion, garlic, ginger and all the spices and salt. Cook, stirring often, until the onions are soft, about 5 minutes.

Add the cubed chicken and sauté, stirring constantly, until the chicken has turned white. If you find that the spices are starting to stick to the bottom of the pot, you can add a little water (up to 1⁄2 a cup).

Pour in the crushed tomatoes and honey. Cook for 5 minutes and lower heat. Pour in the cream and simmer for about 30 minutes. Serve over rice and garnish with fresh cilantro.

Makes 6 servings

Per serving: 490 calories, 18 g fat (11 g saturated fat), 89 mg cholesterol, 767 mg sodium, 43 g carbohydrates, 3 g dietary fiber, 1 g sugar, 21 g protein