Butter Chicken (Murgh Makhani)

Cooking Process

1. Step 1: Marinate the Chicken:
   
   
   
   • In a bowl, mix yogurt, turmeric powder, red chili powder, cumin powder, garam masala, lemon juice, and salt.
   
   
   • Add the chicken pieces to the marinade, ensuring they are fully coated.
   
   
   • Cover and refrigerate for at least 1 hour, or overnight for better flavor.
   
   
   
   


2. Step 2: Cook the Marinated Chicken:
   
   
   
   • In a 20 cm low pan, heat 1 tbsp oil or butter over medium heat.
   
   
   • Add the marinated chicken and cook until golden brown, about 10-12 minutes, stirring occasionally.
   
   
   • Remove the chicken from the pan and set it aside.
   
   
   
   


3. Step 3: Prepare the Gravy:
   
   
   
   • In the same pan, add the remaining oil or butter.
   
   
   • Sauté the finely chopped onion until golden brown.
   
   
   • Add the ginger and garlic paste, frying for a minute until fragrant.
   
   
   • Stir in the pureed tomatoes and cook for 5 minutes until reduced and oil separates.
   
   
   • Add red chili powder, cumin powder, and salt to taste. Cook for 2 more minutes.
   
   
   • Add crushed fenugreek leaves (kasuri methi) for added flavor.
   
   
   
   


4. Step 4: Combine and Simmer:
   
   
   
   • Return the cooked chicken to the gravy.
   
   
   • Pour in 1/2 cup of water and simmer for 10 minutes.
   
   
   • Stir in fresh cream and sugar (optional) for balance.
   
   
   • Simmer for another 2-3 minutes.
   
   
   
   


5. Serve:
   
   
   
   • Remove from heat and garnish with fresh coriander leaves.
   
   
   • Serve hot with naan, roti, or basmati rice.