1 lb chicken breasts, cut in 2-inch cubes
1 cup sour cream or yogurt
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon freshly ground black pepper
1 Tablespoon minced garlic
1 Tablespoon minced ginger
2 teaspoons garam masala
BUTTER CHICKEN
Ingredients
Method
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1.Combine yogurt, salt, chili powder, pepper, garlic, ginger, garam masala, and 3 Tablespoons tandoori masala in a bowl large enough to fit chicken.
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2.Add chicken to marinade and refrigerate, covered, for at least 1 hour, but up to eight.
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3.Broil chicken (with marinade) in the oven until pieces are slightly charred. Remove from oven and set aside.
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4.Melt butter with cashews over medium heat, stirring occasionally until cashews are lightly browned.
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5.Add crushed tomatoes, remaining 3 tablespoons tandoori masala, ketchup, and methi. Lower heat to low and cook 10 or 15 minutes.
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6.Add chicken and cream to achieve desired consistency.
6 Tablespoons tandoori masala, divided
10 Tablespoons unsalted butter
½ cup ground cashews or cashew paste
½ cup ketchup
3 Tablespoons dried methi leaves
½ to 1 cup heavy cream
salt and pepper to taste
cilantro for garnish
Murgh makhni in the local parlance.
Serving Suggestions
Serve with store-bought (or homemade if you have the time) naan, and rice.