Chukar Murgh Makhani (Butter Chukar)
Chukar is native to India and a fitting choice for this classic Indian recipe.
Ingredients
- 4-5 chukar
- 1 (14 oz.) can crushed tomatoes
- 1 onion chopped
- 1 cup heavy cream
- ½ cup plain yogurt
- 2 tbsp olive oil
- 2 tbsp ghee (or 1 tbs butter + 1 tbs oil)
- 6 cloves garlic chopped
- 2 tbsp ginger grated
- 4 tsp garam masala
- 1 tsp turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3 tsp chili powder
- Salt to taste
Instructions
- In a bowl, combine the cubed breast meat and legs of 4-5 chukar along with 1/2 cup yogurt, 2 cloves chopped garlic, 1 tbsp finely grated ginger, 2 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder and a healthy pinch of kosher salt. Refrigerate for a minimum of 1 hour to overnight.
- Heat oil to sizzling in a large pot, then add the marinated meat in batches, making sure not to crowd the pan. Cook until lightly browned on the outside and set aside.
- Add butter to the pan. Sweat the onions for 5 to 10 minutes. Once they’re translucent and starting to brown, stir in the remaining garlic and ginger. Then, a minute or two later, add the remaining coriander, cumin, chili powder, garam masala, and tomatoes. Cook uncovered for 10-15 minutes.
- Turn off the heat. Add 1 cup of cream and, using an immersion or a countertop blender, puree the sauce. Return the sauce to the pan along with the chukar and let it simmer until the meat is sufficiently cooked.
- Finish with chopped cilantro and your choice or rice, cooked cauliflower, or naan.
Tried this recipe?Let us know how it was!