Butter Chicken (Murgh Makhani)

Ingredients

• Chicken (1.5 lbs, boneless and skinless, cut into pieces)
• Plain yogurt (1 cup)
• Lemon juice (2 tablespoons)
• Ginger-garlic paste (2 tablespoons)
• Garam masala (1 tablespoon)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon (adjust to taste))
• Salt (1 teaspoon (or to taste))
• Unsalted butter (4 tablespoons)
• Onion (1 large, finely chopped)
• Tomato puree (1.5 cups)
• Heavy cream (1 cup)
• Kasuri methi (dried fenugreek leaves) (2 tablespoons)
• Fresh coriander leaves (for garnish)

Instructions

1. In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well until the chicken is evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours for enhanced flavor.
2. Heat 2 tablespoons of unsalted butter in a large pan over medium heat. Once hot, add the marinated chicken and cook until browned and fully cooked through, about 7-10 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the finely chopped onion and sauté until it becomes translucent and golden, approximately 5 minutes.
4. Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally until the mixture thickens and the oil begins to separate from the sauce.
5. Reduce the heat to low and gently stir in the heavy cream. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
6. Return the cooked chicken to the pan and stir well to coat in the sauce. Let it simmer for an additional 10 minutes, allowing the flavors to meld together.
7. Crush the kasuri methi between your palms and sprinkle it over the butter chicken, stirring well to combine. This will add an aromatic flavor to the dish.
8. Garnish with fresh coriander leaves before serving. Serve hot with warm naan or fragrant basmati rice for an authentic experience.