Butter Chicken (Murgh Makhani)

Method

1. Cut the chicken into bite-size pieces, toss with the marinade ingredients and refrigerate for at least 1 hour (overnight if possible).

   Add in this stepBoneless chicken thighs 300 gPlain yogurt 50 mlGaram masala ½ tspChili powder (or Kashmiri chili) ½ tspGround turmeric ¼ tspMinced garlic 1½ tspMinced ginger 1½ tspLemon juice 1½ tspSalt ½ tsp

2. Roast the chicken in the oven at 230°C for 13 min until lightly charred. If you have no oven, sear it in a pan over high heat.

   oven

3. Melt the butter in a pot and fry the chopped onion over medium heat for 8 min until browned. Add the spices and tomato purée and simmer over medium-low heat for 10 min.

   Add in this stepButter 15 gOnion 100 gGaram masala (for the sauce) ½ tspGround cumin ¼ tspTomato purée (passata) 200 g

   medium heat→medium-low heat

4. Blend the sauce until smooth and return it to the pot. Add the chicken, cream and sugar and simmer over low heat for 8 min.

   Add in this stepDouble cream (heavy cream) 50 mlSugar ½ tsp

   low heat

5. Crush the fenugreek leaves between your palms and sprinkle them over, top with a knob of butter and serve with naan or rice.

   Add in this stepDried fenugreek leaves (kasuri methi) ½ tspButter 5 g