Butter Chicken (Murgh Makhani)

Ingredients:

- 500g boneless chicken, cut into bite-sized pieces

- 1 cup thick yogurt

- 2 tablespoons ginger-garlic paste

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- 4 tablespoons butter

- 1 large onion, finely chopped

- 1 cup tomato puree

- 1 teaspoon kasuri methi (dried fenugreek leaves)

- 1/2 cup heavy cream

- Fresh coriander leaves for garnish

Instructions:

1. Marination:

- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.

- Add chicken pieces, ensuring they are well-coated. Marinate for at least 2 hours or overnight for richer flavors.

2. Cooking Chicken:

- Heat 2 tablespoons of butter in a pan.

- Add marinated chicken and cook until it's browned and cooked through. Set aside.

3. Making the Sauce:

- In the same pan, add remaining butter and sauté chopped onions until golden brown.

- Add tomato puree and cook until the oil starts to separate from the masala.

4. Combining Chicken and Sauce:

- Add the cooked chicken to the sauce, mix well, and let it simmer for 10-15 minutes.

- Crush kasuri methi between your palms and sprinkle over the chicken.

5. Finishing Touch:

- Pour in heavy cream and stir gently. Let it simmer for an additional 5 minutes.

- Adjust salt and spice levels according to your taste.

6. Garnish and Serve:

- Garnish with fresh coriander leaves.

- Serve hot with naan or steamed basmati rice.

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Enjoy this rich and flavorful Butter Chicken – a classic Indian dish that delights the taste buds!