Murgh Makhani (Indian Butter Chicken)

Recipe View In a large bowl, combine yogurt and tandoori masala powder. Add chicken and toss to coat evenly. Marinate in the refrigerator for 1 hour. Drain and discard any excess marinade. (Marinating time: 1 hour)

Recipe View Combine onion, ginger, water, and garlic in a blender. Blend until a smooth paste forms. Set aside. (Prep time: 5 minutes)

Recipe View Heat 1 tablespoon of oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned. Remove from skillet and set aside. (Cook time: 5 minutes)

Recipe View Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion paste and cook until the moisture has mostly evaporated. (Cook time: 3 minutes)

Recipe View Sprinkle garam masala and chili powder over the onion mixture. Cook for 1 minute more, stirring constantly. (Cook time: 1 minute)

Recipe View Add tomato sauce, reduce heat to medium-low, and cook for another 5 minutes, stirring occasionally. (Cook time: 5 minutes)

Recipe View Return the chicken to the skillet. Add half-and-half and bring to a gentle boil.

Recipe View Add butter, fenugreek leaves, and salt. Reduce heat to low and simmer, uncovered, until the chicken is no longer pink in the middle and the sauce has thickened slightly. (Simmer time: 15-20 minutes)