MURG MAKHANI
A classic Indian-style butter chicken gravy with cashews:

Ingredients (4 SERVINGS)

500–750 g chicken (marinated)

2 tbsp butter

1 tbsp oil

1 onion, sliced

3 tomatoes, chopped

10–15 cashew nuts, soaked in hot water for 20 minutes

1 tbsp ginger-garlic paste

1 tsp Kashmiri chilli powder

1 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric

1 tsp garam masala

1 tsp kasuri methi (crushed fenugreek leaves)

Salt to taste

¼–½ cup fresh cream (optional)

Fresh coriander


Method

1. Cook the onion, tomatoes, ginger-garlic paste, and soaked cashews together until the tomatoes are soft.


2. Let the mixture cool slightly, then blend it into a smooth gravy.


3. Heat butter in a pan and cook the blended gravy for 5–10 minutes until it thickens and the butter begins to separate.


4. Add the spices and the marinated chicken. Cook until the chicken is tender.


5. Stir in the crushed kasuri methi, a little cream if desired, and finish with a small knob of butter.



The cashews give the gravy its silky texture and mild sweetness, while the butter provides richness and the kasuri methi gives butter chicken its signature aroma.