A classic North Indian butter chicken (murgh makhani) with tender marinated chicken in a velvety tomato-cream sauce, aromatic spices, and a touch of honey. Served with fragrant basmati rice.
Marinate chicken cubes in yogurt, 1 teaspoon garam masala, turmeric, and chili powder. Set aside for at least 15 minutes.
Cook basmati rice: rinse rice until water runs clear, then cook with 3.5 cups water. Fluff with a fork when done.
Melt 2 tablespoons butter in a large deep skillet over medium-high heat. Cook marinated chicken until browned on all sides, about 6-7 minutes. Remove and set aside.
In the same pan, melt remaining butter. Sauté onion until soft and golden, about 5 minutes.
Add garlic and ginger, cook for 1 minute until fragrant.
Pour in crushed tomatoes and remaining garam masala and cumin. Simmer for 10 minutes, stirring occasionally.
Use an immersion blender or transfer to a blender to puree the sauce until smooth.
Return sauce to the pan. Stir in heavy cream, honey, and dried fenugreek leaves.
Add chicken back to the sauce. Simmer gently for 10 minutes until chicken is cooked through and sauce thickens.
Season with salt to taste. Garnish with fresh cilantro.
Serve butter chicken over basmati rice with warm naan on the side.