Butter Chicken Recipe (Murgh Makhani)

Ingredients:

• 500g boneless chicken (cut into cubes)
• 1 cup yogurt
• 1 tbsp Aadinath Red Chili Powder
• 1 tsp Aadinath Turmeric Powder
• 1 tbsp Aadinath Coriander Powder
• 1 tbsp Aadinath Garam Masala
• 1 tsp Aadinath Cumin Powder
• 1 tbsp ginger-garlic paste
• Salt to taste
• 2 tbsp butter
• 1 cup tomato puree
• ½ cup fresh cream
• 1 tbsp dried fenugreek leaves (kasuri methi)
• Fresh coriander for garnish

Instructions:

1. Marinate the Chicken:
   In a bowl, mix chicken with yogurt, Aadinath Red Chili Powder, Aadinath Turmeric Powder, Aadinath Coriander Powder, Aadinath Garam Masala, Aadinath Cumin Powder, ginger-garlic paste, and salt. Cover and refrigerate for at least 1 hour.
2. Cook the Chicken:
   Heat 1 tbsp butter in a pan. Cook the marinated chicken until lightly browned and almost done. Remove and set aside.
3. Prepare the Gravy:
   In the same pan, add 1 tbsp butter and pour in the tomato puree. Cook for 5–7 minutes on medium heat. Add Aadinath Garam Masala, salt, and dried fenugreek leaves. Mix well.
4. Combine & Finish:
   Add the cooked chicken to the gravy. Simmer for 8–10 minutes until chicken is fully cooked and flavors are blended. Stir in the cream and cook for 2 more minutes.
5. Serve:
   Garnish with fresh coriander. Serve hot with naan, roti, or basmati rice.