Makhani Murgh (Butter Chicken)

Recipe View 5 mins Sear the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides. Remove from skillet and set aside. (Approx. 5 minutes)

Recipe View 2 mins Prepare the Spice Bundle: Wrap the cardamom pods, cloves, peppercorns, and cinnamon stick securely in a cheesecloth. Tie with kitchen twine or secure with a rubber band.

Recipe View 20 mins Blend the Base: In a blender, combine the serrano peppers, ginger paste, and garlic paste. Blend until a smooth paste forms. Add the crushed tomatoes and blend again until well combined.

Recipe View 15 mins Simmer the Sauce: Transfer the tomato mixture to a saucepan. Add the water, paprika, and the prepared spice bundle. Bring to a boil, then reduce heat to low and simmer uncovered until the sauce has reduced by about half. (Approx. 20 minutes)

Recipe View 4 mins Cook the Chicken: Add the browned chicken to the simmering sauce. Stir to coat the chicken evenly. Cover the saucepan and continue to simmer until the chicken is cooked through and no longer pink. (Approx. 15 minutes)

Recipe View Finish and Serve: Stir in the salt and dried fenugreek leaves. Continue to simmer for another 5 minutes. Remove and discard the spice bundle. Stir in the softened butter and cream. Simmer until the butter is completely melted and the sauce is smooth and creamy. (Approx. 3-4 minutes). Serve hot with naan bread and basmati rice.