Butter Chicken (Murgh Makhani)

Ingredients

• Chicken: 500g, boneless, cut into cubes
• Yogurt: 1/2 cup
• Lemon Juice: 1 tbsp
• Ginger-Garlic Paste: 1 tbsp
• Red Chili Powder: 1 tsp
• Garam Masala: 1/2 tsp
• Tomatoes: 4-5, puréed
• Cashew Nuts: 10-12, soaked and ground to a paste
• Butter: 3 tbsp
• Oil: 1 tbsp
• Bay Leaf: 1
• Cinnamon Stick: 1 inch
• Fenugreek Leaves (Kasuri Methi): 1 tbsp, crushed
• Fresh Cream: 1/2 cup
• Honey or Sugar: 1 tsp
• Salt: to taste

Instructions

1. 1

   Marinate the chicken with yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, and salt for at least 1 hour.

2. 2

   Grill or pan-fry the chicken pieces until cooked and slightly charred. Set aside.

3. 3

   Heat butter and oil in a pan. Add bay leaf and cinnamon.

4. 4

   Pour in the tomato purée and cook for 10 minutes until it thickens.

5. 5

   Add the cashew paste and cook for another 5 minutes.

6. 6

   Strain the gravy through a sieve to get a smooth, velvety texture.

7. 7

   Return the gravy to the pan. Add the cooked chicken, salt, and honey/sugar.

8. 8

   Simmer for 5-7 minutes.

9. 9

   Stir in the fresh cream and crushed fenugreek leaves.

10. 10

    Cook for another 2 minutes without boiling.

11. 11

    Serve hot with naan or rice.