Butter Chicken (Murgh Makhani)

Story behind the recipe

“Born at Moti Mahal in 1950s Delhi, when leftover tandoori chicken met a tomato-cream gravy. Comfort in a bowl.”

Ingredients

• 700 gchicken thigh, cubed
• 1 cupyogurt
• 2 tbspgaram masala
• 400 gtomato passata
• 100 mlheavy cream
• 3 tbspbutter
• 1 tbspkasuri methi

Directions

1. 1

   Marinate chicken in yogurt, half the garam masala, ginger and garlic for at least 30 minutes.

2. 2

   Char the chicken in a hot pan or under a broiler until edges blacken.

3. 3

   Simmer tomato passata with butter, remaining masala and a pinch of sugar until deep red.

4. 4

   Add chicken and cream; simmer 10 minutes. Finish with crushed kasuri methi.