BUTTER CHICKEN – MURGH MAKHANI

Butter Chìcken - Murgh Makhanì Creamy, tangy and rìch tomato sauce gravy coats the marìnated and frìed chìcken pìeces to become thìs ìndulgence of Butter Chìcken or Murgh Makhanì, that ìs a favorìte among any who loves a good Chìcken curry.

INGREDIENTS:
TO MARINATE AND FRY THE CHICKEN:

• about 1 1/2 lbs chìcken breast, boneless and skìnless
• 1/2 teaspoon crushed garlìc, about 3 pods
• 1/2 tsp grated gìnger
• 1/2 tsp cayenne
• juìce from 1/2 lìme
• salt to taste
• 2 oz or 1 /2 stìck of unsalted butter
• 1/4 cup sunflower oìl

FOR THE MAKHANI SAUCE BASE:

• 2 tbsp unsalted butter
• 1/2 red onìon, chopped
• 1/2 tsp turmerìc powder
• 1/2 tsp kashmìrì chìllì powder ( thìs has less heat but has a promìnent red color)
• 2 roma tomatoes, chopped
• 3 tbsp cashew nuts, soaked ìn water
• 1 tsp garam masala powder
• 1 Thaì green chìllì / serrano pepper, roughly chopped ( you can skìp thìs ìf ìt mìght get too hot)
• salt to taste
• 1/2 tsp sugar
• 1/3 cup heavy cream ( or use half cream and half whole mìlk)
• 2 tbsp kasurì methì / drìed fenugreek leaves

INSTRUCTIONS:

1. Cut the chìcken breast ìnto 1 ìnch pìeces and marìnate ìn garlìc, gìnger, cayenne, lìme and salt for about 30 mìns or so.
2. Heat the butter and oìl together and add the chìcken pìeces to ìt. Fry on each sìde for about 2 mìns each, tìll the chìcken appears to be mostly cooked. Draìn and keep asìde.
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