Butter Chicken (Murgh Makhani)
Ingredients
- 500g Chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 cup Greek yogurt
- 1 tbsp Ginger-garlic paste
- 1 tsp Red chili powder (Kashmiri for color)
- 1 tsp Salt
- 1/2 Lemon, juiced
- 2 tbsp Butter
- 1 tbsp Oil
- 1 cup Tomato puree (fresh or canned)
- 1 tbsp Sugar or Honey
- 1/2 tsp Garam masala
- 1 tsp Kasuri methi (Dried fenugreek leaves)
- 1/2 cup Heavy cream
- Coriander leaves for garnish
Preparation
Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, salt, and lemon juice. Let it rest for at least 30 minutes, preferably overnight.
Heat oil in a large pan over medium-high heat. Fry the marinated chicken pieces until browned, about 3-5 minutes per side. Remove chicken and set aside.
In the same pan, add a knob of butter. Pour in the tomato puree, sugar, and more red chili powder if desired. Cook for 10-15 minutes until the oil separates from the masala.
Add the fried chicken back into the pan. Stir well to coat with the sauce.
Lower the heat and add the heavy cream. Simmer for 5-7 minutes until the sauce thickens and chicken is cooked through.
Stir in garam masala and crush the Kasuri methi between your palms before adding it to the curry.
Finish with a final tablespoon of butter for that glossy sheen.
Garnish with fresh coriander and serve hot with Naan or Basmati Rice.