Butter chicken, or Murgh Makhani, is a popular Indian dish where chicken is marinated in a yogurt sauce and then cooked in a tomato curry sauce. Garam masala is used to season both sauces which gives them a delicious, aromatic flavor. The chicken was traditionally cooked in a tandoori oven but can be easily made in a regular oven too. Makhani, the tomato based sauce, is made by mixing tomato puree, butter, and cream to create a rich and creamy sauce. I also added almond butter to the yogurt marinade for another layer of creaminess. Cashew butter can also be used instead of almond butter. The recipe is easy to follow since the chicken marinates overnight and the tomato curry sauce is pretty straight forward. The only thing tricky was finding fenugreek and I could only find it at a spice store, not in a supermarket. I thought this dish turned out beautifully and I look forward to leftovers! Butter chicken can be served with naan, rice, and topped with cilantro or yogurt.
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