Butter Chicken (Murgh Makhani)

Ingredients

• 800 grams Chicken breast or thighs, cut into bite-sized pieces
• 0.5 cup Greek yogurt
• 1 tablespoon Lemon juice
• 2 teaspoons Garam masala
• 1 teaspoon Turmeric powder
• 50 grams Unsalted butter
• 1.5 cups Tomato puree
• 0.5 cup Heavy cream
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder
• 1 handful Fresh cilantro for garnish(optional)

Instructions

1. 1

   In a large bowl, marinate the chicken with yogurt, lemon juice, 1 teaspoon garam masala, and turmeric for at least 15 minutes.

2. 2

   Heat a large pan over medium-high heat and cook the chicken until browned and cooked through. Remove from pan and set aside.

3. 3

   In the same pan, melt the butter. Add the ginger-garlic paste and sauté for 1 minute until fragrant.

4. 4

   Pour in the tomato puree and chili powder. Simmer for 10-12 minutes until the sauce thickens and darkens.

5. 5

   Stir in the heavy cream and the remaining garam masala.

6. 6

   Add the cooked chicken back into the sauce and simmer for another 5 minutes to allow flavors to meld.

7. 7

   Garnish with fresh cilantro and serve with naan or basmati rice.