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Makhani Chicken (Indian Butter Chicken) Recipe

   
 

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     Makhani Chicken (Indian Butter Chicken)

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   1 hour

Ingredients
1 3/4 lbs skinless, boneless chicken breast halves, cubed
1 Tbl lemon juice; 1 Tbl chili powder; salt to taste
1 cup plain yogurt; salt to taste; 2 Tbl garlic paste;
1/2 Tbl garam masala; 2 Tbl melted butter;
1 Tbl chili powder; 2 Tbl ginger paste; 2 Tbl lemon juice;
2 Tbl olive oil
SAUCE-
 
1 Tbl chopped garlic; 1 Tbl chopped green chile pepper;
2 cups tomato puree; 1 Tbl chili powder;
salt to taste
1 cup water
1 Tbl honey
1/2 tsp dried fenugreek leaves
1 cup heavy cream
1 Tbl butter; 1 Tbl garam masala; 1 Tbl ginger paste

Instructions
To Marinate- Place chicken in a nonporous glass dish or bowl with 1 Tbl lemon juice, 1 tablespoon chili powder and salt (to taste). Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt to taste, 2 Tbl garlic paste, 1/2 Tbl garam masala, 2 Tbl melted butter, 1 Tbl chili powder, 2 Tbl ginger paste, 2 Tbl lemon juice and 2 Tbl olive oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make Sauce- Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
Serving Suggestions
Serve with rice or warm pita bread.


Originally Submitted
2/15/2010





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