Authentic Butter Chicken (Murgh Makhani)

First marination:
1 lb Chicken breast
2 1/4 tsp. lemon juice
1/4 tsp. Salt
1/2 tsp. Red chili powder/ paprika
Second marination:
3/4 tsp. powdered dried fenugreek leaves
1/8 tsp. ground turmeric
1/2 tsp. garam masala powder
2 1/4 tsp. oil
1 tbsp. ginger garlic paste (see tips)
1/2 cup greek yogurt
Makhani masala (gravy):
2 tablespoons butter
One thin 2 inch cinnamon stick (or 1/2 tsp ground)
2 green cardamom pods (or 1/4 tsp ground)
2 cloves (or rounded 1/8 tsp ground)
1 tsp. ginger garlic paste
1 to 2 green chilies slit
4 large tomatoes (pureed in blender and filtered to remove skin and seeds) or 2 cup can of pureed tomatoes
1 tsp red chili powder / paprika (adjust to suit your taste and color)
3/4 tsp. sugar
pinch of salt
1 cup water
Almond paste (see tips)
3/4 tsp. garam masala powder
1 1/2 tsp. powdered dried fenugreek leaves
2.7oz-3.3oz chilled heavy cream (see tips)

See her site for more info, step by step photos & further descriptions! It is recommended to use a cinnamon stick as it does impart a different flavor then ground. She doesn't state to remove the stick, pods or cloves but I did before serving if not using ground. I marinated the chicken over night for the 2nd marination.

Cut chicken into 2x2" chunks and marinate with lemon juice, chili powder and salt for 20 minutes.

Then marinate chicken a second time with yogurt, fenugreek, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, but overnight works best.

Place chicken, with some or all of the marinade depending on pan size/lip, on a greased tray and bake in a pre-heated 460 degree oven for 20 minutes, turning over half way, or until the meat is cooked through. When done set aside.

Heat butter in large skillet with cinnamon, cloves and cardamom and fry for a minute or two. Add ginger garlic paste, green chilies and fry 2-3 minutes until it turns fragrant. Add to the pan the tomato puree, red chili powder, sugar and salt. Mix and cook until the tomato puree becomes thick and begins to leave the sides of the pan. It should resemble cold thick tomato sauce and be reduced by about 2/3 or 3/4.

Pour water and cashew/almond paste or almond milk into pan. Adjust the water to suit your desired consistency. Bring the mix to a boil and simmer for 3 to 5 minutes. Add chicken and simmer for about 5 to 7 minutes till it becomes soft and tender.

Add garam masala and fenugreek to the pan. If too thick you can add in more water. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove. Or you can take a small portion of hot gravy and add it to the cream first and then pour in curry to prevent curdling. Serve over rice if desired

TIPS:
- To make ginger garlic paste blend 10g of fresh ginger & 10g of garlic into a paste in a food processor.

- To make almond paste: soak 10 blanched almonds for 1 to 2 hours then remove the skins and blend them to a smooth paste with some water in a blender or food processor. If you do not have almonds, you could use 10 cashew nuts or 1 ½ tbsp. magaz seeds.

- Cream: If you don’t want to use heavy cream, you can go ahead using nestle thick cream that is used for deserts, but do not cook for long after you add to the gravy. Chill the cream and add it to the gravy and switch off the stove otherwise the gravy could look curdled.

Make Ahead Options:
You can make the tomato puree, almond paste and ginger garlic paste a day ahead of time.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELOFRAA.