Ayam Mentega (Murgh Makhani)

Name: Ayam Mentega (Murgh Makhani)
Cuisine: indian
Ingredients: 500 g boneless chicken thighs, cut into bite‑size pieces; 150 g plain yogurt; 1 tbsp ginger‑garlic paste; 1 tsp red chili powder; 1 tsp turmeric powder; 1 tsp garam masala; 1 tsp salt; 2 tbsp vegetable oil; 30 g unsalted butter; 1 medium onion, finely chopped; 200 ml tomato puree; 100 ml heavy cream; 1 tbsp kasuri methi (dried fenugreek leaves); 2 tsp lemon juice

MBG-eligible

Butter Chicken (Murgh Makhani)

Ayam Mentega (Murgh Makhani) — Photo: Vis M, CC BY-SA 4.0 · wikimedia-commons

Ingredients

500 g boneless chicken thighs, cut into bite‑size pieces
150 g plain yogurt
1 tbsp ginger‑garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp salt
2 tbsp vegetable oil
30 g unsalted butter
1 medium onion, finely chopped
200 ml tomato puree
100 ml heavy cream
1 tbsp kasuri methi (dried fenugreek leaves)
2 tsp lemon juice

Instructions

11. In a bowl, combine yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, and salt; add chicken and marinate for at least 30 minutes.
22. Heat oil in a heavy‑bottomed pan over medium heat; add the marinated chicken and sear until lightly browned, then set aside.
33. In the same pan, melt butter and sauté the chopped onion until golden brown.
44. Stir in tomato puree and cook for 5–7 minutes until the oil separates from the masala.
55. Return the chicken to the pan, add a splash of water if needed, and simmer covered for 10 minutes on low heat.
66. Finish by stirring in heavy cream, kasuri methi, and lemon juice; cook 2 minutes more, adjust salt, and serve hot with naan or rice.

Source: llm-generated