Butter Chicken

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup plain yogurt
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

For the Marinade:

• 1/2 cup plain yogurt
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• Salt to taste

Instructions:

1. In a bowl, mix together the ingredients for the marinade. Add the chicken pieces, ensuring they are well-coated. Allow it to marinate for at least 30 minutes.

2. Heat ghee in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add ginger-garlic paste to the onions and sauté for another minute until the raw smell disappears.

4. Add tomato puree and cook until the oil starts to separate from the masala.

5. Stir in the spices – red chili powder, turmeric powder, ground cumin, ground coriander, and salt. Cook for a few minutes until the masala is fragrant.

6. Add marinated chicken and cook until it’s browned on all sides.

7. Lower the heat and add yogurt, stirring continuously to avoid curdling.

8. Once the chicken is cooked through, add garam masala and cook for an additional 2-3 minutes.

9. Adjust salt and spice levels according to your taste.

10. Garnish with fresh coriander leaves before serving.
    
    This Halal Butter Chicken pairs well with steamed rice, naan, or roti. Enjoy the rich and aromatic flavors of this Malaysian-inspired dish!