Every major region of India brings its own unique dishes. Murgh makhani or Butter Chicken is an Indian dish from the Punjab region and is usually served with naan, roti, parathas or steamed rice.

This dish is made by marinating chicken overnight in a yogurt /spice mixture that is usually made of garam masala, ginger, lemon or lime, coriander, cumin, turmeric, chilli, methi and lots of garlic. The chicken is then grilled or roasted. Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and grilled chicken is chopped and added to it.

Enjoy, this is truly a delicious, exotic Seduction Meal.

Murgh Makhani (Butter Chicken)
Serves 4

Chicken Marination
Marinate for 4 hours or overnight

Ingredients:

• 6 chicken thighs and 3 whole chicken legs, skinned
• 7 large cloves of garlic
• 1/2" cube of ginger
• 1 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder or paprika
• juice of 1 small lime
  
• 1/4 tsp of salt
• 16 oz of plain yogurt

1. Wash and pat dry the chicken pieces
2. Make slits on the chicken pieces with a knife, set aside
3. Place all of the ingredients except the yogurt in blender and puree
4. Place chicken in a bowl and with your hands thoroughly blend in the spiced garlic/ginger paste
5. Next add the yogurt and blend well
6. Cover with Saran wrap and let stand for a few hours or refrigerate overnight

Cooking the Chicken

Ingredients:

• 5 tbsp vegetable oil
• dash of salt

1. In a large skillet, over medium-high heat add vegetable oil and a dash of salt
2. Add the chicken pieces covered in the marinade. Cover and cook over low heat until chicken is cooked through, turning chicken over during cooking
3. When done, remove from heat

Makhani Sauce

Ingredients:

• 1/4 cup of vegetable oil
  
• 3 sticks of cinnamon
• 1 tbsp ginger, peeled and grated
• 2 large tomatoes, chopped and 1 cup of cherry tomatoes
• 1/2 cup of water
• bouquet garni of 5 bay leaves, 5 whole cloves, 5 green cardamon seeds (wrap in cheese cloth, tie with string)
• 1/2 cup of almonds
• 1/2 tsp chili powder
• 1 tsp honey
• 1/2 tsp paprika
• 1/2 tsp salt
• 1 tsp madras curry
  
• 1/4 tsp garam masala
• 1/2 kasuri methi (dried fenugreek leaves)
• 3 oz chilled butter
• 1 cup light cream

1. In a heavy bottomed pot, heat vegetable oil over medium-high heat
2. Add 4 sticks of cinnamon, ginger and stir for 1 minute
3. Add the tomatoes to the skillet and stir for about 2 minutes
4. Add the water and bouquet garni, cover and simmer for 20 - 25 minutes until the tomatoes are softened
5. Remove from heat and remove bouquet garni, and cinnamon sticks
6. Add the sauce to a blender, puree until smooth
7. Strain the sauce through a sieve into into a saucepan
8. Place pan over medium high-heat and bring to a boil
9. In the meantime, place almonds in a blender and blend to a powder. Add a dash of water and blend into a paste.
10. Lower heat to medium
11. Add almond paste, paprika, salt, honey, curry, garam masala, and kasuri methi to sauce, stir to blend together
12. Add chilled butter chunks and stir until melted. Lower heat and simmer for 10 minutes
13. Add the cream and stir.
14. Add the chicken and simmer for a few minutes

Serve immediately. Garnish with fresh coriander and serve with your favorite rice.