Murgh Makhani (Butter Chicken)

Here's what you'll need:

• 1-1.5 pounds of boneless chicken, cubed
• 2 onions, minced
• 1 tomato, pureed
• 1 tablespoon of tomato paste
• 1 tablespoon of butter
• 1 teaspoon of minced garlic
• 2 teaspoons of coriander powder
• 1 teaspoon of chili powder 
• 1 teaspoon of chicken masala
• 1 large pinch of kasuri methi
• 1 cup of milk
• 3 tablespoons of cream 
• 1-2 teaspoons salt (adjust to taste)
• ¼ tsp of turmeric powder

You can find all of these unique spices at your local Indian grocery store.

Instructions:

1. Heat the butter in a pan. Add the minced onions and fry until golden brown.
2. Add the garlic, coriander, chilli powder, turmeric, and salt. Continue to heat for a minute until fragrant.
3. Add the pureed tomato and tomato paste. Cook for 3-4 mins until the mixture has a good simmer going.
4. Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. Stir occasionally.
5. When the chicken is cooked, open the lid and cook for another 1-2 minutes. If the gravy is too thick, add a splash of water.
6. Next, add the chicken masala and the cream. Stir but don't boil.
7. Add salt if needed and remove from heat.
8. Serve hot with garlic naan.

I worked from this recipe on Cookingandme.com.