Butter Chicken - Murgh Makhani

Ingredients

• •2 lbs Chicken thighs
• •1 cup Yogurt
• •1 lb Chicken breast
• •1 teaspoon Salt
• •2 cups Tomato puree
• •1 cup Heavy cream
• •0.5 teaspoon Black pepper
• •2 tablespoons Vegetable oil
• •4 tbsp Butter
• •2 tbsp Garam masala
• •3 cloves Garlic
• •1 tbsp Kashmiri chili powder
• •1 medium Onion
• •1 cup Chicken broth
• •2 inches Ginger
• •1 tbsp Dried fenugreek

Instructions

1. 1

   Marinate chicken in yogurt with spices for at least 2 hours

   💡 Yogurt tenderizes and adds tang

2. 2

   Grill or pan-fry marinated chicken until charred and cooked through

   💡 Char adds smoky depth

3. 3

   Sauté garlic and ginger in butter for 2 minutes - do not burn

   💡 Blooms aromatics

4. 4

   Add tomato puree and spices, simmer vigorously for 20 minutes

   💡 Cooks out raw tomato taste

5. 5

   Stir in cream and fenugreek, simmer 10 minutes on low

   💡 Low heat prevents curdling

6. 6

   Add grilled chicken pieces to sauce, simmer 5 minutes

   💡 Chicken absorbs sauce

7. 7

   Finish with swirl of butter and fresh cilantro

   💡 Butter adds luxurious mouthfeel