Makhani Chicken (Indian Butter Chicken)

by

Description

This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.

Ingredients

  • 1 ¾ pounds skinless, boneless chicken breast halves – cubed
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • salt to taste
  • 1 cup yogurt
  • salt to taste
  • 2 tablespoons garlic paste
  • ½ tablespoon garam masala
  • 2 tablespoons melted butter
  • 1 tablespoon chili powder
  • 2 tablespoons ginger paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped green chile pepper
  • 2 cups tomato puree
  • 1 tablespoon chili powder
  • salt to taste
  • 1 cup water
  • 1 tablespoon honey
  • ½ teaspoon dried fenugreek leaves
  • 1 cup heavy cream

Instructions

  1. Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice
  2. 1 tablespoon chili powder
  3. and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
  4. Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice
  5. oil
  6. garlic paste
  7. ginger paste
  8. melted butter
  9. remaining 1 tablespoon chili powder
  10. and garam masala into yogurt until well combined. Pour yogurt mixture over chicken
  11. cover the dish
  12. and refrigerate once more to marinate for 3 to 4 hours.
  13. Preheat the oven to 400 degrees F (200 degrees C).
  14. Place chicken on skewers; arrange in a 9×13-inch baking dish.
  15. Bake in the preheated oven until almost cooked through
  16. about 20 minutes.
  17. Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle
  18. mix in ginger paste
  19. garlic
  20. and green chile pepper. Sauté until tender
  21. 2 to 3 minutes; stir in tomato purée
  22. water
  23. chili powder
  24. and salt. Bring to a boil; reduce heat to low and simmer
  25. stirring in honey and fenugreek.
  26. Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside
  27. about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.

Prep Time: 1 hr

Cook Time: 15 mins

Total Time: 5 hrs 15 mins

Servings: 6

Leave a Comment