From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
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
- 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.
Kitchen note
The camel milk's natural savory note bridges beautifully with the warm spice blend, softening the acidity of the tomatoes without dulling the dish's character.
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