Butter chicken or murgh makhani is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced tomato sauce. Wikipedia
For Marinade:
Boneless Chicken 500 gm
Salt to taste (1/4 tsp)
Garlic paste 1/2 tsp
Ginger paste 1/2 tsp
Plain yogurt 2 tbsp
Lime Juice 1 tsp
Mustard oil 1 tbsp
Kashmiri red chili powder 1 tsp
For gravy:
Diced onion 1 cup
Tomatoes 3-4 medium
Garlic paste 1 tsp
Ginger paste 1 tsp
Salt to taste
Sugar 2 tsp
Butter 4 tbsp (total)
Cooking oil 1 tbsp
Garam masala 1/2 tsp
Kashmiri red chili powder 1 tsp
Whole cream/ Whipping cream 1/4 cup
Cashew nuts 50 gm
Instructions:
1. In a large bowl, season the chicken with salt, yogurt, 1/2 teaspoon of garlic paste, 1/2 teaspoon ginger paste, 1 tea spoon of Kashmiri red chili powder , lime juice and 1 tablespoon of mustard oil. Let sit for 15 minutes to marinate.
2. Add 1 tbsp of cooking oil and Melt 2 tablespoons of butter in a pan over medium heat. Brown the chicken, then remove from the pan.
3. Melt another 2 tablespoons of butter in the same pan, then add the onion, salt, garlic paste, ginger paste, tomatoes, kashmiri red chili powder, 2 teaspoon of sugar, cashew and water. Cook for 15 min or until softens.
4. In a blender add the tomato mixture and blend until smooth.
5. Add the tomato sauce to the pan ( strain seeds and skins from tomato purée. )and bring to a simmer.
6. Add 1/2 teaspoon of garam masala and 1/4 cup of whole cream or whipping cream. Return the chicken to the pan, cover, and simmer for another 10-15 minutes. Stir in the last 2 tablespoons of butter and 1.5 teaspoon of Kasuri Methi (dried fenugreek).
7. Serve the chicken over rice or Naan and garnish with cilantro.
Enjoy!