Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Prep time: 30 min
Cook time: 35 min
Yield: 4
Ingredients: 800g boneless chicken, cut into pieces; 0.75 cup thick yogurt; 2 tsp ginger-garlic paste; 2 tbsp lemon juice; 1 tsp garam masala; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp Kashmiri chili powder; 0.5 tsp turmeric; Salt to taste; 4 medium onions, finely sliced; 3 medium tomatoes, pureed; 3 tbsp butter; 2 tbsp ghee or oil; 1 cup heavy cream; 1 tsp kasuri methi (dried fenugreek); Fresh cilantro for garnish

Servings: 4

Prep Time: 30 minutes

Cook Time: 35 minutes

Difficulty: Medium

Ingredients

800g boneless chicken, cut into pieces
0.75 cup thick yogurt
2 tsp ginger-garlic paste
2 tbsp lemon juice
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1 tsp Kashmiri chili powder
0.5 tsp turmeric
Salt to taste
4 medium onions, finely sliced
3 medium tomatoes, pureed
3 tbsp butter
2 tbsp ghee or oil
1 cup heavy cream
1 tsp kasuri methi (dried fenugreek)
Fresh cilantro for garnish

Instructions

Marinate chicken with yogurt, ginger-garlic, lemon juice, and half the spices for 2+ hours
Heat ghee in a pan and sear marinated chicken until golden, set aside
In same pan, sauté sliced onions until golden-brown
Add remaining ginger-garlic paste and fry until raw smell is gone
Add tomato puree and cook until oil separates
Add remaining spices and cook for 1-2 minutes
Return chicken to pan with 1 cup water, simmer covered for 15 minutes
Add butter and cream, simmer for 5-10 minutes until chicken is cooked
Crumble and sprinkle kasuri methi, adjust salt and spices
Garnish with cilantro and serve with naan or rice