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NEW Arroz con Leche...The Last In Our Wonders Of The World Series | Free U.S. Shipping Over $59
NEW Arroz con Leche...The Last In Our Wonders Of The World Series | Free U.S. Shipping Over $59

Test Kitchen Approved

Mango Butter Chicken

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

8 servings

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Murgh makhani, known here as butter chicken, is one of the most globally-loved culinary outputs of northern India. This sweet-spiced, garam masala-based blend mixes with sweet mangoes, acidic tomatoes, and creamy coconut milk to create a buttery, velvety curry sauce draped over marinated and broiled chicken thighs. Make this meal your own by serving with naan, rice, samosas, or roasted cauliflower. Top with fresh chopped cilantro or a drizzle of coconut milk or heavy cream for an even richer curry.

Ingredients


1 can coconut milk

2 lbs. chicken breasts or thighs, cubed

1/2 cup unsalted butter

1 (14 oz.) can diced mangoes with their juices

1 (14 oz.) can diced tomatoes with their juices

Savory Spice ingredients in this recipe

Directions

Place oven rack in highest position and preheat oven to broil on high. In a medium bowl, combine coconut milk and Butter Chicken Spice 'n Easy mix. Remove and reserve half of mixture. Add chicken to bowl with remaining mixture, tossing to coat. Marinate for 20 min. Arrange chicken on a foil-lined sheet pan and place directly under broiler. Broil for 15 min. until charred and chicken is cooked through. In a medium pot, stir butter over medium-high heat for 3 min. until golden brown. Add mangoes and tomatoes and bring to a simmer for 18 to 20 min. until softened. Add reserved coconut milk mixture and cook for 5 min. Using a blender, purée sauce. Add chicken with pan juices to puréed sauce. Serve hot.