Butter Chicken (Murgh Makhani)

By Cafe Delites · 60 min

Ingredients

Instructions

1. Combine the chicken with the marinade ingredients and let it marinate for 30 minutes to 1 hour (or overnight).
2. Heat the oil in a large skillet or pot over medium-high heat. Add the chicken in batches of two or three, without crowding the pan. Brown for 3 minutes per side, then set aside and keep warm.
3. In the same pan, heat the butter or ghee and fry the onion for about 6 minutes until it sweats, scraping up the browned bits from the bottom.
4. Add the garlic and ginger and sauté for 1 minute. Stir in the ground coriander, cumin and garam masala and cook for 20 seconds more until very fragrant.
5. Pour in the crushed tomatoes, chili powder and salt, then remove from the heat.
6. Blend the mixture until smooth, adding up to 1/4 cup water, a couple of tablespoons at a time if needed. Work in batches as needed.
7. Return the purée to the pan. Stir in the cream, sugar and crushed kasoori methi.
8. Add the chicken and its juices and cook for 8-10 minutes, until the chicken is cooked through and the sauce is thick and bubbling.
9. Garnish with chopped cilantro and serve with naan.

Summarized from Cafe Delites's video. Watch it for the details.

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