Public recipe with member extras
Camel Milk Butter Chicken, Murgh Makhani-Style
A rich, tomato-based curry where camel milk replaces the traditional heavy cream finish, letting the warm spice blend take center stage.
Mains · Spiced Weeknight Mains · Meal-Prep Curries
What you need
Ingredients
- 1 cup Camel Milk
- 2 lbs Boneless Chicken Thighs, cubed
- 1 can Crushed Tomatoes
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tsp Garam Masala
- 1 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 3 tbsp Butter
Method
Instructions
- Melt the butter in a large pan over medium heat. Sauté the onion until golden, about 8 minutes.
- Add the garlic, ginger, garam masala, cumin, and smoked paprika, stirring for 60 seconds until fragrant.
- Pour in the crushed tomatoes and simmer for 15 minutes, stirring occasionally, until slightly thickened.
- Add the cubed chicken and simmer for 15-18 minutes until cooked through.
- Pull the pan off the heat and stir in the camel milk to finish. Return to a very low heat for 2 minutes to warm through without boiling.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
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