Murgh Makhani Recipe (Butter Chicken)

Chicken Marinade

• 2 lbs chicken (breasts or thighs, boneless, skinless, cut into bite-sized pieces)
• 1 cup plain yogurt (Greek or whole)
• 2 tbsp lemon juice
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp ground fenugreek (or 1 tbsp dried methi leaves)
• 1 ½ tsp salt (or to taste)
• 1 tbsp vegetable oil (optional)

Sauce

• 6 tbsp unsalted butter
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 2 tsp paprika 
• 1 tsp ground turmeric
• 1 tsp ground cinnamon 
• 1 tsp ground ginger (or ginger powder)
• ½ tsp ground cardamom
• 1 ½ cups coconut milk (or coconut cream)
• 1 tbsp sugar 
• 1 ½ tbsp dried fenugreek leaves 
• Salt to taste

Instructions:

1. Marinate the chicken: 1 hour or overnight
2. Cook the sauce:
   • Brown the spices, melt butter,add tomatoes, stir, and simmer for 10-15 minutes to reduce.
   • Stir in coconut milk and simmer for 10 more minutes.
   • Add sugar and salt.
   • Add the chicken and simmer 10 min