Murgh Makhani (Indian Butter Chicken)

Follow our step-by-step guide on how to make Murgh Makhani (Indian Butter Chicken).

1. Step 1

   In a spacious bowl, blend the yogurt with tandoori masala powder until they harmonize beautifully.

2. Step 2

   Toss in the chicken pieces, ensuring they are thoroughly coated.

3. Step 3

   Cover the bowl and let the chicken marinate in the refrigerator for an hour, allowing the flavors to meld.

4. Step 4

   Once marinated, drain any excess marinade from the chicken.

5. Step 5

   Meanwhile, in a blender, combine the chopped onion, ginger, garlic, and a splash of water.

6. Step 6

   Blend until you achieve a silky smooth paste and set it aside.

7. Step 7

   Heat a tablespoon of cooking oil in a large skillet over medium heat.

8. Step 8

   Add the marinated chicken, cooking until it’s lightly browned on all sides, which should take about five minutes.

9. Step 9

   Once browned, remove the chicken from the skillet and set it aside.

10. Step 10

    In the same skillet, pour in the remaining two tablespoons of oil.

11. Step 11

    Add the onion paste and sauté, stirring frequently, until most of the moisture evaporates, roughly three minutes.

12. Step 12

    Sprinkle in the garam masala and chili powder, allowing them to cook for an additional minute to release their aromatic flavors.

13. Step 13

    Next, pour in the tomato sauce and lower the heat to medium-low, letting it simmer for about five minutes.

14. Step 14

    Return the browned chicken to the skillet, then add the half-and-half.

15. Step 15

    Bring the mixture to a gentle boil, then stir in the butter, fenugreek leaves, and salt.

16. Step 16

    Reduce the heat to low and let it simmer uncovered until the chicken is tender and no longer pink in the center, which should take about 15 to 20 minutes.

17. Step 17

    Enjoy the rich, comforting flavors of this dish that transports you straight to the heart of Indian cuisine.