Butter Chicken

मुर्ग़ मक्खनी · Murgh Makhani

Ingredients8

• Chicken thighs600 g
• Yogurt200 g
• Tomato purée400 g
• Butter60 g
• Cream150 ml
• Garam masala1 tbsp
• Ginger-garlic paste1 tbsp
• Kashmiri chili powder1 tsp

Method

1. Marinate the chicken in yogurt, ginger-garlic paste and half the spices for at least 1 hour.
2. Sear or grill the chicken until charred at the edges; set aside.
3. Melt the butter, fry the remaining ginger-garlic, add the tomato purée and cook 10 minutes.
4. Stir in the rest of the garam masala and chili powder; simmer gently for 5 minutes.
5. Return the chicken to the sauce and cook through, about 10 minutes more.
6. Stir in the cream and serve with rice or naan.