Restaurant-Style Butter Chicken (Murgh Makhani)
·Marinate the chicken
Cut the chicken breasts into cubes. In a bowl, mix them with a teaspoon of grated ginger and garlic. Add the chilli, salt and a little oil. Mix everything thoroughly so the meat is well coated, then let it marinate for at least 15 to 20 minutes.
Prep for the sauce
While the chicken is marinating, it's the perfect time to prepare the sauce base. Finely chop the onion, finely grate the garlic, and dice the tomatoes. That way you'll have everything ready to go.
Sear the chicken
Heat the oil in a pan. Quickly sear the marinated chicken pieces on all sides until they're sealed and turn a golden colour. Remove the chicken from the pan and set it aside for now.
Build the sauce base
Add a tablespoon of butter and a little oil to the same pan. Let the chopped onion soften gently over low heat. Once it turns a nice golden colour, add the diced tomatoes and cashews. Sauté everything together briefly.
Simmer the base
Pour a little water into the mixture in the pan. Add the garlic, salt, white vinegar, sugar, garam masala and Kashmiri chilli powder. Stir well, cover, and let it simmer gently for about 15 to 20 minutes.
Blend and strain
Transfer the cooked mixture to a blender (add a splash of water if it seems too thick) and blend until completely smooth. For a perfectly velvety sauce, pass the whole purée through a fine sieve back into the pan.
Combine sauce and chicken
Return the seared chicken to the smooth sauce in the pan. Add butter, whipping cream and a teaspoon of dried kasoori methi (fenugreek leaves). Simmer together for another 5 to 7 minutes so all the flavours come together.
Finish and serve
Taste the sauce and, if you'd like it milder, stir in a little more cream. Serve the finished butter chicken garnished with a swirl of cream and a few kasoori methi leaves. It's best enjoyed with naan bread or basmati rice.