Chicken Makhani Indian Butter Chicken
Ingredients:
1.5 lbs chicken breast or thighs, cubed
1 cup plain yogurt
1 tbsp lemon juice
2 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground turmeric
4 tbsp butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can 14 oz tomato puree
1 cup heavy cream
1 tsp sugar
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
In a bowl, marinate chicken with yogurt, lemon juice, garam masala, cumin, paprika, turmeric, salt, and pepper. Refrigerate for at least 1 hour or overnight.
Heat 2 tbsp butter in a large skillet over medium heat. Cook the marinated chicken until lightly browned and set aside.
In the same skillet, melt remaining butter. Sauté onion, garlic, and ginger until golden.
Add tomato puree and cook for 5 minutes. Stir in cream, sugar, and season with salt.
Return the chicken to the skillet, cover, and simmer for 15-20 minutes until fully cooked.
Garnish with fresh cilantro and serve with rice or naan.
Rich, creamy, and packed with flavor!
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