Murgh Makhani (Indian Butter Chicken) for Two
Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.
WHY THIS RECIPE WORKS
Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and ...