Butter Chicken (Murgh Makhani)

Ingredients

• 1.5 lb boneless chicken thighs, cubed
• ½ cup yogurt
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 3 tbsp butter
• 1 onion, minced
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 can (28 oz) tomato puree
• 1 tsp cumin
• ½ cup heavy cream
• Salt, to taste
• Fresh cilantro, to garnish
• Naan or rice, to serve

Instructions

1. 1

   Marinate the chicken in yogurt, lemon juice, garam masala, turmeric, and chili powder for 1-4 hours.

2. 2

   Sear the chicken in butter until browned, then set aside.

3. 3

   In the same pan, sauté the onion until golden, then add the garlic and ginger.

4. 4

   Add the cumin and remaining spices, and cook for 1 minute.

5. 5

   Add the tomato puree and simmer for 15-20 minutes until thickened and deep red.

6. 6

   Blend the sauce smooth if desired, then return it to the pan.

7. 7

   Stir in the cream and butter, and add the chicken back in.

8. 8

   Simmer for 10 minutes until the chicken is cooked through.

9. 9

   Garnish with cilantro and serve with naan or basmati rice.