Butter Chicken (Murgh Makhani)

Ingredients:

For the Chicken Marinade:

• 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper (adjust to taste)
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt​

For the Sauce:

• 4 tablespoons butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped (optional)
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8-ounce) can tomato sauce
• 1 cup heavy cream
• ¼ cup chopped fresh cilantro​

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt.
   • Add the chicken pieces, ensuring they are well-coated.
   • Cover and refrigerate for at least 1 hour, preferably overnight.​
2. Cook the Chicken:
   • Preheat a grill or broiler to medium-high heat.
   • Remove chicken from the marinade and thread onto skewers.
   • Grill until juices run clear, about 5 minutes on each side.
   • Alternatively, you can cook the chicken pieces in a skillet over medium heat until cooked through.​
3. Prepare the Sauce:
   • Melt butter in a large skillet over medium heat.
   • Sauté garlic and jalapeño for 1 minute.
   • Season with cumin and paprika.
   • Stir in tomato sauce and simmer for 15 minutes.
   • Add heavy cream and simmer for an additional 5 minutes.
   • Add grilled chicken to the sauce and simmer for 10 minutes.​
4. Garnish and Serve:
   • Garnish with chopped cilantro.
   • Serve hot with steamed basmati rice and naan bread.​