Murgh Makhani is a moist tender chicken in a pink sauce. The pink sauce is a blend of butter (mmm... butter!), heavy cream, tomato sauce, lime juice, almond flour and a few spices. The tenderizing process is similar to my soy sauce roasted cornish game hen.
Murgh Makhani is usually served with naans (Indian round fluffy bread made of white flour), basmati rice or some roti (flat Indian wheat bread).
First, I marinate the chicken overnight in a papaya and yogurt mixture. It's the best way to tenderize the meat.