Butter Chicken

Butter Chicken Recipe (Murg Makhani) the best known Indian foods all over the world. Butter chicken is usually served with naan, roti, parathas, ghee rice, or steamed rice and its gravy can be made as mild or spicy as you like. Butter Chicken comes in many variations; some contain cashews while others contain many different spices such as turmeric and cumin. For this dish all the ingredients should be easy to find; most spices are readily available in major supermarkets. Ghee is a common ingredient in Indian cooking. If you can find it you can always replace it with butter or olive oil. This dish is great to eat it with rice, roti canai or spring onion paratha.

Marinate:

1 ½ pound of diced chicken (thigh or breast)
1 clove garlic – finely chopped
1 tsp grated ginger
1tbsp lemon juice
1 tsp chili powder (or to taste)
2 tsp paprika
1 tsp garam masala

For the sauce:

2 tsp finely chopped garlic
1 onion, finely diced
3 tbsp tomato paste
1 tsp sugar
1/4 cup cream
1 tbsp garam masala
Salt to taste
some cilantro - roughly chopped

1. Marinate the chicken for an hour. Heat up the saute pan with 1 tbsp of ghee or butter. Add in onion and garlic. Sauté until soft and lightly brown. Add in tomato paste. Continue to stir for a few second.
2. Add in the chicken, do not stir the chicken. Let is cook for a minute before turning it over and cook on the other side.
3. Add in the garam masala and continue to stir fry until the chicken changes color. Add in about 1 cup of water, salt and sugar. Cover and let it simmer slowly until chicken is tender. Stir occasionally.
4. Stir in the cream and bring it up to slow boil and sauce thickens. Add in chopped cilantro. Dish out and serve with rice or bread