Butter Chicken (Murgh Makhani)
Ingredients:
For the marinade:
600 grams chicken breast, cut into chunks
⅓ cup yogurt
¾ tsp turmeric powder
1 tsp Kashmiri chili powder
1 tsp garam masala
1 tbsp ginger-garlic paste
1 tbsp ghee or melted butter
1 tsp salt
For the sauce:
75 grams butter
1 tsp ginger-garlic paste
1 tsp Kashmiri chili powder
1 tsp turmeric powder
1 tsp garam masala
½ cup raw cashews, soaked in warm water for 15-20 minutes
1 cup tomato puree
2 tbsp honey
2 tbsp kasuri methi (dried fenugreek leaves)
1 tbsp cream
Salt to taste
Instructions:
Marinate the chicken with yogurt, turmeric, chili powder, garam masala, ginger-garlic paste, ghee, and salt. Refrigerate for 30-40 minutes.
Skewer the marinated chicken and grill until slightly charred. Set aside.
Blend the soaked cashews with a little water to form a smooth paste.
Heat butter in a pot, add ginger-garlic paste, turmeric, and chili powder. Sauté briefly, then add tomato puree.
Add leftover marinade, kasuri methi, and garam masala. Add cashew paste and honey, blend into a smooth sauce.
Season with salt and simmer for 3-4 minutes. Add grilled chicken pieces, mix well, and simmer for 5-6 minutes.
Stir in cream and serve hot with naan or basmati rice.
Nutrition:
Calories: 555 kcal
Carbohydrates: 31 g
Protein: 37 g
Fat: 33 g
Saturated Fat: 15 g
Cholesterol: 154 mg
Sodium: 939 mg
Potassium: 1033 mg
Fiber: 3 g
Sugar: 23 g
Vitamin A: 1219 IU
Vitamin C: 9 mg
Calcium: 54 mg
Iron: 3 mg