Murgh Makhani, also known as Butter Chicken, is a rich and creamy Indian curry dish that's beloved for its flavorful tomato-based sauce. Adding European Corinthian black raisins to Murgh Makhani can provide a unique sweetness and texture contrast to the dish. Here's how you can make Murgh Makhani with European Corinthian black raisins:

Ingredients:

For the Marination:

• 500g (about 1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice
• Salt to taste

For the Sauce:

• 2 tablespoons butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon tomato paste
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 cup cream
• 1/4 cup European Corinthian black raisins
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, garam masala powder, lemon juice, and salt.
   • Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

2. Cook the Chicken:

   • Heat a tablespoon of butter in a large skillet or pan over medium heat.
   • Add the marinated chicken pieces and cook until they are browned on all sides and cooked through. Remove the chicken from the pan and set aside.

3. Prepare the Sauce:

   • In the same skillet, add another tablespoon of butter.
   • Add the chopped onion and cook until it becomes soft and translucent.
   • Stir in ginger-garlic paste and cook for another minute.
   • Add tomato puree, tomato paste, red chili powder, ground coriander, turmeric powder, and cumin powder. Cook the mixture for 8-10 minutes, stirring occasionally, until the tomatoes are cooked down and the sauce thickens.

4. Add Cream and Raisins:

   • Reduce the heat to low and stir in the cream until well combined.
   • Add European Corinthian black raisins to the sauce and stir to incorporate.
   • Season with salt to taste.

5. Combine Chicken and Sauce:

   • Add the cooked chicken pieces back into the skillet with the sauce.
   • Simmer for a few more minutes until the chicken is heated through and the flavors meld together.

6. Serve:

   • Garnish the Murgh Makhani with chopped fresh coriander leaves.
   • Serve hot with naan bread, rice, or roti.

This Murgh Makhani with European Corinthian black raisins is creamy, flavorful, and slightly sweet, making it a delightful twist on the classic Butter Chicken dish. Adjust the amount of raisins according to your taste preference. Enjoy!