Murgh Makhani - Indian Butter Chicken

Ingredients

For the chicken marinade:

• 800 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 120 ml plain yogurt
• 1.5 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger (or finely grated)
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• 1 teaspoon salt

For the sauce:

• 2 tablespoons olive oil
• 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon oil)
• 1 large onion, chopped or minced
• 1.5 tablespoons garlic, minced
• 1 tablespoon ginger, minced or finely grated
• 1.5 teaspoons ground cumin
• 1.5 teaspoons garam masala
• 1 teaspoon ground coriander
• 400 g tomato puree
• 1 teaspoon red chili powder (adjust to taste)
• 1.25 teaspoons salt (or to taste)
• 240 ml heavy cream (or whole milk for a lighter option)
• 1 tablespoon sugar
• 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

Instructions:

• In a bowl, combine the chicken with all the marinade ingredients and allow it to marinate for 30 minutes to an hour (or overnight if you have time).
• Heat oil in a large pan or pot. Once hot, add the chicken pieces in batches (2-3 at a time). Cook for about 3 minutes on each side, or until golden brown. Remove the chicken and keep it warm. (The chicken will cook through in the sauce.)
• In the same pan, heat butter or ghee. Add the chopped onion and sauté for about 6 minutes. Add the garlic and ginger and sauté for 1 minute until fragrant. Then, add the ground coriander, cumin, and garam masala. Cook for about 20 seconds, stirring occasionally.
• Add the tomato puree, chili powder, and salt. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and deepens in color to a rich red-brown.
• Remove the mixture from the heat and transfer it to a blender. Blend until smooth. You may add a couple of teaspoons of water (up to 60ml) to help it blend more easily. Blend in batches if necessary, depending on the size of your blender.
• Pour the blended sauce back into the pan. Stir in the cream, sugar, and crushed kasoori methi (or dried fenugreek). Add the cooked chicken with its juices back into the pan and cook for an additional 8-10 minutes until the chicken is fully cooked and the sauce is thick and bubbling.
• Garnish with chopped coriander and serve with freshly cooked garlic butter rice or homemade naan bread!