1.5 pounds boneless chicken thighs or breast, cut into small pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt, to taste
1/4 cup heavy cream
1/4 cup tomato puree
2 tablespoons butter
1 tablespoon garam masala powder
1 tablespoon honey
1 teaspoon kasoori methi (dried fenugreek leaves)
1/4 cup chopped fresh cilantro for garnish
Instructions for Murgh Makhani Recipe Process :
In a large bowl, mix together the yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add the chicken and mix well to coat. Marinate for at least 2 hours, or overnight in the refrigerator.
Heat a large skillet or pan over medium heat. Add the chicken and cook, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the heavy cream, tomato puree, butter, garam masala powder, honey, and kasoori methi. Stir to combine and bring to a simmer.
Add the cooked chicken back into the pan and stir to coat it in the sauce. Simmer for an additional 5-10 minutes, or until the sauce has thickened and the chicken is heated through.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Note: This is a basic recipe for Butter Chicken, you can tweak it as per your taste preferences like adding more or less spices, or using different types of cream, butter or yogurt.