In a large bowl, combine the chicken with yogurt, half of the garlic and ginger, lemon juice, salt, coriander powder, cumin powder, garam masala powder, black pepper powder, and red chili powder. Mix well, cover, and let it marinate for at least 1 hour, preferably overnight in the refrigerator. In a large pan, melt butter over medium heat. Add the chopped onions and sauté until translucent. Add the remaining garlic and ginger, cooking for another minute until fragrant.
Stir in the tomato puree and cook until the oil separates from the masala.
Add the marinated chicken to the pan. Cook for about 10 minutes, stirring occasionally, until the chicken starts to cook through.
Pour in the cream and simmer gently until the chicken is fully cooked and the oil separates again, forming a rich, creamy gravy.
For a restaurant-style smoky flavor, place a small aluminium cup or foil in the center of the pan and place a well-heated coal on it, and drizzle a few drops of oil over it. Quickly cover the pan with a lid and let it absorb the smoke for 3 to 4 minutes. And your malai murgh is ready!
Garnish with julienned ginger and sliced green chilies. Serve hot with naan, chapatis, or boiled rice and a fresh salad. Enjoy! And remember “COOKING IS EASY!”
