Butter Chicken / Murgh makhani

Creamy tomato chicken dish that is packed with flavors and goes well with rice and or naan.

Murgh makhani created by Kundan Lal Jaggi originated in Delhi, India. In 1947, the dish was made "by chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.

Ingredients:

FOR THE MARINADE:

1 cup, Plain Yogurt

1 tbsp, Lemon Juice

2 tsp, Garam Masala

1 tsp, Ground Red Chili Powder

1 tsp, Ground Coriander

1 tsp, Turmeric

½ tsp, Salt

1.5 lbs, Boneless Skinless Chicken Thighs cut into bite side pieces.

FOR THE SAUCE:

½ cup Butter cut into cubes

2 cups Tomato Sauce

1 tbsp Sugar

1 tsp Ground Red Chili Powder

2 tbsp Dried Fenugreek Leaves

1 tsp Garam Masala

2 cups Heavy Cream

Salt to Taste

Directions:

Combine all ingredients in a bowl, cover and marinate overnight, or a minimum of 2 hours. (I did mine overnight)

In a large Dutch Oven, add Clarified Butter and heat on high.

Add chicken in batches, ensuring not to crowd the pan, and sear on all sides, creating a deep brown crust.

Remove with a slotted spoon and set aside.

Using the same dutch oven, melt ¼ cup of butter and add Tomato Sauce, Sugar, Red Chili, 1 tbsp of Fenugreek Leaves, and Garam Masala.

Stir, and scrape all the bits of spice leftover from frying the chicken in the pan.

Continue to cook until tomatoes reduce, thicken, and butter begins to separate (approximately 15-20 minutes).

Add remaining Butter, Heavy Cream (reserving a few tablespoons), and Salt to taste. Return chicken to pan, bringing the mixture to a simmer. Cook for 5 minutes until chicken is cooked through.

Garnish with remaining Dried Fenugreek Leaves, and a drizzle of heavy Cream.