Murg Makhani | Butter Chicken

Marinate the chicken In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Mix well.

2.Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for 1 hour.

Prepare the gravy Heat butter in a pan over medium heat. Add the chopped onions and sauté until golden brown.

4.Add ginger-garlic paste and sauté for another minute.

5.Add the pureed tomatoes, red chili powder, turmeric powder, and garam masala. Cook until the oil separates from the mixture.

6.Add the marinated chicken along with the marinade. Mix well and simmer for 10-15 minutes or until the chicken is tender.

7.Stir in the fresh cream and cook for another 2 minutes. Season with salt to taste.

Serve Garnish with cilantro leaves and serve hot with naan or rice.