Chicken Butter Masala, also known as Murgh Makhani, is one of the most popular Indian curries across the globe. The recipe hails from the northern state of Punjab. It consists of tender chicken pieces marinated in a mix of yogurt and spices, cooked in a tomato-based gravy, and enhanced with a touch of cream and butter. Generally paired with naan or rice, this dish is a balance of tanginess and richness that satisfies the palate.
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Marinate chicken pieces with yogurt, ginger-garlic paste, cumin powder, turmeric powder, and red chili powder. Leave it for at least 2 hrs.
Melt butter in a pan and cook the marinated chicken pieces till they are tender and cooked completely. Remove the chicken pieces and set aside.
In the same pan, add tomato puree and cook till it reduces to half.
Add cream, salt, garam masala, and cooked chicken pieces to the pan.
Cook for another 5 minutes till the chicken is well coated with the masala.
Finally, sprinkle dried fenugreek leaves on top before serving.
Chicken Butter Masala is ready to serve with naan or rice.