Name: Creamy Butter Chicken (Murgh Makhani)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1.5 lbs Chicken Thighs (boneless, cubed); 0.5 cup Plain Yogurt; 1 tbsp Ginger-Garlic Paste; 1 tbsp Lemon Juice; 1 tsp Red Chili Powder; 0.5 tsp Turmeric Powder; 1 tsp Garam Masala; 0.5 tsp Salt; 4 tbsp Butter; 1 medium Onion (finely chopped); 1 cup Tomato Puree; 0.25 cup Cashews (soaked); 1 tsp Kasoori Methi (dried fenugreek leaves); 0.5 cup Heavy Cream; 1 tsp Sugar

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken Thighs (boneless, cubed)	1.5 lbs	373	28g	0g	28g
Plain Yogurt	0.5 cup	19	1g	1g	1g
Ginger-Garlic Paste	1 tbsp	3	0g	0g	0g
Lemon Juice	1 tbsp	1	0g	0g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Garam Masala	1 tsp	2	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Butter	4 tbsp	102	0g	0g	12g
Onion (finely chopped)	1 medium	11	0g	3g	0g
Tomato Puree	1 cup	25	1g	6g	0g
Cashews (soaked)	0.25 cup	45	1g	2g	4g
Kasoori Methi (dried fenugreek leaves)	1 tsp	0	0g	0g	0g
Heavy Cream	0.5 cup	101	1g	1g	11g
Sugar	1 tsp	4	0g	1g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken Thighs (boneless, cubed)	1.5 lbs	373	28g	0g	28g
Plain Yogurt	0.5 cup	19	1g	1g	1g
Ginger-Garlic Paste	1 tbsp	3	0g	0g	0g
Lemon Juice	1 tbsp	1	0g	0g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Garam Masala	1 tsp	2	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Butter	4 tbsp	102	0g	0g	12g
Onion (finely chopped)	1 medium	11	0g	3g	0g
Tomato Puree	1 cup	25	1g	6g	0g
Cashews (soaked)	0.25 cup	45	1g	2g	4g
Kasoori Methi (dried fenugreek leaves)	1 tsp	0	0g	0g	0g
Heavy Cream	0.5 cup	101	1g	1g	11g
Sugar	1 tsp	4	0g	1g	0g

Directions

Step 1
Combine chicken pieces with yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and salt. Marinate for at least 30 minutes, or overnight in the fridge.
Step 2
Preheat oven to 400°F (200°C). Arrange marinated chicken on a baking tray and bake for 20-25 minutes, or until cooked through and slightly charred. Alternatively, pan-fry or grill.
Step 3
In a large pot, melt butter. Add chopped onion and sauté until translucent. Add remaining ginger-garlic paste and cook for 1 minute.
Step 4
Stir in tomato puree, soaked cashews, and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and oil separates.
Step 5
Let the mixture cool slightly, then blend until smooth. Strain the gravy if desired for an extra silky texture, then return to the pot.
Step 6
Add the cooked chicken to the gravy. Stir in kasoori methi, heavy cream, and sugar. Simmer for 5-7 minutes.
Step 7
Serve hot, garnished with fresh cream or coriander, alongside naan or rice.