Murgh Makhani (Butter Chicken)

Ingredients

• Chicken (1.5 lbs, boneless and skinless, cut into pieces)
• Yogurt (1 cup)
• Lemon juice (2 tablespoons)
• Turmeric (1 teaspoon)
• Garam masala (1 tablespoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Butter (4 tablespoons, divided)
• Onion (1 medium, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Tomato puree (1.5 cups)
• Cream (1 cup)

Instructions

1. In a large bowl, marinate the chicken with yogurt, lemon juice, turmeric, garam masala, and chili powder. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for enhanced flavor.
2. Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken pieces, cooking until they are browned and fully cooked, 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 chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
4. Stir in the tomato puree and let it cook for about 5-7 minutes, allowing it to thicken and deepen in flavor.
5. Add the cooked chicken back to the pan, mixing well to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
6. Reduce the heat and stir in the cream. Season with salt to taste. Allow the sauce to simmer gently for another 5-10 minutes until it thickens and becomes creamy, stirring occasionally.
7. Serve the Murgh Makhani hot, garnished with fresh cilantro, alongside naan or basmati rice for a complete meal.