Classic Indian Butter Chicken (Murgh Makhani)
"Indulge in the gold standard of Indian comfort food with this ultra-creamy, spice-infused masterpiece that promises a restaurant-quality experience in your own kitchen."
Instructions
In a large bowl, whisk together the yogurt, lemon juice, garam masala, turmeric, red chili powder, and salt until smooth. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for maximum tenderness and flavor.
Heat the butter and oil together in a wide pan over medium heat. Add the chopped onion and sauté for 6–8 minutes until soft and lightly golden, stirring occasionally.
Add the minced garlic and grated ginger. Cook for about 1 minute, stirring constantly, until aromatic.
Add the marinated chicken to the pan, including any excess marinade. Cook for 5–7 minutes, stirring gently, until the chicken is lightly browned.
Stir in the tomato purée and bring the mixture to a gentle simmer. Cook for about 15 minutes, allowing the sauce to thicken and the chicken to cook through.
Lower the heat and stir in the heavy cream and sugar. Mix well until the sauce becomes smooth, rich, and glossy. Simmer gently for another 5 minutes.
Remove from heat, garnish with fresh coriander leaves, and serve hot with naan, roti, or steamed basmati rice.