Butter Chicken (Murgh Makhani)

Ingredients

For 4 servings

• Boneless Chicken Thighs (Halal, 2 lb)

  1.5 pc

  $10.99
• Plain Whole Milk Yogurt

  for marinade

  0.5 cup

  $4.99
• Ginger-Garlic Paste

  2 tbsp

  $3.49
• Garam Masala

  1.5 tsp

  $3.49
• Red Chili Powder

  1 tsp

  $3.49
• Turmeric Powder (Haldi)

  0.5 tsp

  $2.99
• Cumin Seeds (Jeera)

  1 tsp

  $2.99
• Tomato Puree (Canned)

  1 cup

  $1.99
• Heavy Cream

  0.5 cup

  $5.99
• Pure Cow Ghee

  4 tbsp

  $12.99
• Whole Raw Cashewsoptional

  for extra richness

  0.25 cup

  $6.99
• Fresh Cilantro (1 bunch)

  to garnish

  0.5 pc

  $1.49

Method

1. 1
   Marinate chicken in yogurt, half the ginger-garlic paste, and dry spices for at least 20 minutes.
2. 2
   Sear marinated chicken in 2 tbsp ghee in a hot pan until just charred. Set aside.
3. 3
   In the same pan, melt remaining ghee. Add remaining ginger-garlic paste; cook 1 minute.
4. 4
   Add tomato puree and simmer 10 minutes until thickened and oil separates.
5. 5
   Stir in cream, return chicken to pan, simmer 8-10 minutes until chicken is tender.
6. 6
   Finish with a knob of butter, garnish with cilantro. Serve with naan or basmati rice.