Indian Butter Chicken (Murgh Makhani)

Ingredients

Chicken

1.5 lbs, cut into bite-sized pieces

Yogurt

1 cup

Lemon juice

2 tablespoons

Ginger-garlic paste

1 tablespoon

Garam masala

2 teaspoons

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Salt

1 teaspoon (or to taste)

Butter

4 tablespoons

Onion

1 medium, finely chopped

Tomato puree

1 cup

Heavy cream

1/2 cup

Kasuri methi (dried fenugreek leaves)

1 tablespoon

Fresh cilantro

for garnish

Instructions

1. In a mixing bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, preferably longer for enhanced flavor.
2. Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 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 translucent, about 5 minutes.
4. Stir in the tomato puree and cook for 2-3 minutes, allowing it to thicken slightly.
5. Reduce the heat to low and add the heavy cream, stirring well to combine and achieve a smooth consistency.
6. Return the cooked chicken to the pan, gently folding it into the sauce. Simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
7. Crush the kasuri methi between your palms and sprinkle it over the chicken. Stir well to incorporate the aromatic flavor.
8. Garnish with fresh cilantro before serving. Enjoy hot with warm naan or fluffy basmati rice.