Butter Chicken - Punjabi Murgh Makhani

Total Time

383

Marinade:
2 garlic cloves , crushed
1 tbsp fresh grated ginger
1 1/2 tsp ground cumin
1 tsp cayenne pepper
2 tsp garam masala (See Note 1)
1 1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 cup plain Greek yogurt
1 1/2 lbs chicken breast meat , tenders or thigh fillets, cut into bite size pieces
Cooking:
1 tbsp vegetable oil
8 oz tomato sauce (See Note 2)
1 tbsp sugar
1 tsp kosher salt
1 cup cream (full fat or light) OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (low fat)
Cilantro for garnish

Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.
Heat the oil over high heat in a large fry pan. Add the marinated chicken and cook for 3-5 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade.
Add the tomato sauce, sugar and salt. Stir to combine. Turn heat to low and simmer for 15 minutes uncovered. Sauce will thicken.
Season with salt if needed. Stir through the cream and simmer another 5 minutes. Remove from heat.
Garnish with cilantro leaves and a pinch of some more Garam Masala. Serve with basmati rice.

Per serves

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