Butter Chicken (Indian Murg Makhani)

thespruceeats.com

Kelsy W

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

subheading: For the First Marinade:

2 ¼ pounds boneless chicken (skin removed)

1 lime (or lemon, juiced)

Salt (to taste)

1 teaspoon red chili powder (adjust to suit your taste)

subheading: For the Second Marinade:

1 cup fresh unsweetened yogurt (must not be sour)

2 teaspoons ground coriander

1 teaspoon ground cumin

¼ teaspoon ground turmeric

subheading: For Cooking:

3 tablespoons vegetable oil (or canola or sunflower cooking oil)

2 onions (chopped finely)

2 teaspoons garlic paste

1 teaspoon ginger paste

1 (14-ounce) can chopped tomatoes (ground into a smooth paste in a food processor)

2 cups chicken stock

2 tablespoons kasuri methi (dried fenugreek leaves)

3 tablespoons butter

Garnish: coriander (cilantro) leaves

subheading: For the Spice Powder:

6 cloves

8 to 10 peppercorns

1-inch stick cinnamon

2 bay leaves

8 to 10 almonds

Seeds from 3 to 4 pods cardamom

Directions at thespruceeats.com

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