Murgh Makhani (Indian Butter Chicken) Recipe

Step 1

Place chicken in medium bowl and toss with 1 teaspoon red chili powder, lemon juice, and salt. Cover and refrigerate for 20 minutes.

Step 2

In a small bowl, whisk together strained yogurt, 1 1/2 teaspoons dried fenugreek leaves, turmeric, 1 teaspoon garam masala, mustard oil, 1 1/2 tablespoons ginger paste, and 1/2 tablespoons garlic paste. Coat the chicken with the marinade and refrigerate for at least 3 hours, preferably overnight.

Step 3

Preheat a grill or oven at 400 degrees Skewer the marinated chicken. Place on grill or oiled baking sheet and brush with ghee. Cook for 5 minutes, turn, brush with more ghee, and cook for another 5 minutes, or until just cooked through.

Step 4

In a large pan, heat 4 tablespoons ghee over medium heat. Add the green cardamoms, black cardamom, cloves, and cinnamon. Cook until they become fragrant, about 2 minutes, and stir in the fenugreek seeds. Once they begin to sizzle, stir in the ginger paste, garlic paste, and green chilies. Cook until the water from the pastes evaporates, 5-8 minutes.

Step 5

Stir in the pureed tomatoes, red chili powder, and salt to taste. Cook until the tomatoes reduce to a thick paste, 15-20 minutes.

Step 6

Pour in 2 1/2 cups hot water and add the almond paste. Reduce heat to medium low and simmer for 15 minutes. Stir in the sugar and crushed fenugreek leaves.

Step 7

Add the grilled chicken, stirring to coat. Cover and simmer for about 8 minutes. Remove cover, reduce heat to low, and stir in garam masala and heavy cream. Simmer for 5 minutes before removing from heat. Serve immediately garnished with cilantro and splashes of heavy cream.