Recipe of Murgh Makhani (Indian Butter Chicken)

Ingredients:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsps lemon juice
• 2 tsps ground cumin
• 2 tsps garam masala
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 2 tbsps unsalted butter
• 1 tbsp vegetable oil
• 1 can (400g) diced tomatoes
• 1 cup heavy cream
• 2 tbsps kasuri methi (dried fenugreek leaves)
• salt and pepper to taste
• fresh cilantro for garnish

Instructions:

• In a mixing bowl, combine the yogurt, lemon juice, ground cumin, garam masala, turmeric powder, chili powder, grated ginger, and minced garlic. Mix well and add the chicken pieces. Coat the chicken evenly with the marinade, cover the bowl, and refrigerate for at least 2 hours, or ideally overnight for the best flavor.

• Heat your SENSARTE Nonstick Sauté Pan over medium-high heat and add the vegetable oil. Once the oil is hot, add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.

• In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly caramelized.

• Stir in the diced tomatoes and cook for a few minutes until they soften.

• Transfer the tomato-onion mixture to a blender and blend until smooth. Return the blended sauce to the pan and bring it to a gentle simmer.

• Pour in the heavy cream and stir until well combined with the sauce. Add the cooked chicken back to the pan and let it simmer in the sauce for another 5 minutes, allowing the flavors to meld together.

• Crush the kasuri methi between your palms and sprinkle it over the chicken. Season with salt and pepper to taste.

• Garnish with fresh cilantro leaves before serving. Enjoy!