​Murgh Makhani - Indian butter chicken

Murgh Makhani, also known as butter chicken, is a popular Indian dish known for its creamy tomato sauce and tender pieces of chicken. It is a delicious and hearty dish that is often served in Indian restaurants around the world. Here is the basic recipe for making Murgh Makhani at home:

Preparation: 15 minutes, Cooking: 30 minutes, Total time: 45 minutes

Portion: 5 people

Ingredients For the chicken marinade: 800 g boneless and skinless chicken thighs or fingers, cut into bite-sized pieces 120 ml of regular yogurt 1.5 spoons of finely chopped garlic 1 tablespoon finely chopped ginger (or finely grated) 2 teaspoons of garam masala 1 teaspoon of turmeric 1 teaspoon of ground cumin 1 teaspoon of red chili pepper 1 teaspoon of salt For the sauce: 2 tablespoons of olive oil 2 tablespoons ghee (or 1 tablespoon butter + 1 tablespoon oil) 1 large onion, sliced or chopped 1.5 spoons of garlic, chopped 1 tablespoon ginger, chopped or finely grated 1.5 teaspoons of ground cumin 1.5 teaspoons of garam masala 1 teaspoon of ground coriander 400 g of tomato puree 1 teaspoon red chili pepper (adjust to your taste) 1.25 teaspoons of salt (or to taste) 240 ml whipping cream or thick milk (or skimmed milk to save calories) 1 spoon of sugar 1/2 teaspoon kasoori methi (or dried fenugreek) Approach: In a bowl, combine the chicken pieces with all the ingredients for the chicken marinade and let them marinate for 30 minutes to an hour (or overnight if you have time). Heat the oil in a large pan or pot. When it starts to smoke, add the chicken pieces two or three pieces at a time. Fry them until golden, just 3 minutes on each side. Then set them aside and keep them warm. (You finish the chicken in the sauce.) In the same pan, heat the butter or ghee. Sauté the onion (about 6 minutes) Add the garlic and ginger and sauté for 1 minute until fragrant, then add the ground coriander, cumin and garam masala. Let it cook for about 20 seconds, stirring occasionally. Add tomato puree, chili pepper and salt. Let the sauce simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and turns a deep brown-red color. Remove from the heat, transfer the mixture to a blender and blend until smooth. You can add a few teaspoons of water to mix better (up to 60ml). Work in batches according to the size of the mixer. Pour the strained sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or dried fenugreek) into the sauce. Add the chicken pieces with the juices back to the pan and cook for a further 8-10 minutes until cooked through and the sauce is thick and bubbling. Garnish with chopped cilantro and serve with fresh, warm garlic buttered rice or fresh homemade Naan bread!