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Ingredients

Serving Size: 4

Marinade:

2 lbs. of chicken

4-5 tbsp of oil

2 cups plain yogurt (preferably non-fat; Greek Yogurt encouraged)

6-8 garlic cloves (to taste)

½ square of ginger

2 pinches of paprika

2/3 tsp red chili powder

½ tsp cumin powder

½ tsp garam masala

½ tsp of salt

2 tsp of lemon juice

1 tbsp of oil

Sauce:

1.5 lbs tomatoes

½ tsp fenugreek leaves (powder version is best)

½ tsp cayenne pepper

¼ tsp garam masala

A pinch of salt

3 oz chilled butter

1 ½ oz heavy cream

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Directions

Let’s start with your marinade. First, peel your garlic and ginger. Chop both garlic and ginger into tiny pieces and set aside.

Take a blender, add all the ingredients for the marinade and then your garlic and ginger—blend until you have a nice consistency and set aside.

Next, let’s move on to the sauce. Start by boiling the tomatoes so the skin becomes easy to peel off. Once the skin has been peeled, beat the tomatoes to a pulp and set aside in the fridge.

Wash and peel your chicken thoroughly. Remove any skin from the chicken and cut up into bite-sized pieces.
In a bowl, combine your marinade and chicken, then cover the chicken and leave in the fridge for at least 4 hours. If you can leave it overnight, even better!

When you’re ready to eat, add your marinated chicken to a pan and cook on each side for five minutes.
Add the tomato pulp. Cook for another five minutes.

In a separate pan, add your butter and paprika from your sauce ingredients. Next, add all ingredients—except for the heavy cream—and stir all of your ingredients in for about a minute.

Finally, stir in the heavy cream.

Take your chicken and tomato mixture, and dump that into the pan with your cream and other ingredients to cook. Make sure your chicken is cooked all the way through, which you can do but cutting through a piece of chicken. It should not be pink at all, in fact, golden brown is the perfect color for cooked chicken.

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Notes:

You can and should serve this dish with either rice or roti. Naan also works as something to eat with the dish that will soak up some of the sauce.

This dish is also called Murgh Makhani and is served all over India; however, it originated in Punjab and has evolved to fit the tastes of different regions.

If you have coriander and enjoy the taste, sprinkle some on top of your dish before serving.

This is one of the non-spicy dishes that you can serve to a wide range of your friends; however, if you’re craving spice, add some chilies.