Indian Butter Chicken (Murgh Makhani)

 Indian Butter Chicken (Murgh Makhani)

Ingredients:

• 1.5 pounds (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons tomato paste
• 1 can (14 ounces) crushed tomatoes
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and black pepper, to taste
• 1/2 cup heavy cream
• Fresh cilantro leaves, for garnish

Instructions:

1. In a bowl, combine the yogurt, 1 tablespoon of vegetable oil, half of the minced ginger and garlic, and the chicken pieces. Add a pinch of salt and marinate for at least 1 hour (or overnight) in the refrigerator.
2. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
3. Add the remaining ginger and garlic, and cook for another minute. Then, stir in the tomato paste, garam masala, turmeric, cumin, coriander, chili powder, salt, and black pepper. Cook for a few minutes until fragrant.
4. Add the marinated chicken and cook until it's no longer pink on the outside.
5. Pour in the crushed tomatoes and simmer for about 15-20 minutes, until the chicken is fully cooked and the sauce thickens.
6. Stir in the heavy cream and cook for an additional 5 minutes.

Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.