Butter Chicken (Chicken Makhani) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Adjusted version of #2006608 (as there is too much chili in that one) and I prefer Australian/metric measurements! Also, some different ingredients and quantities. Ingredients:
800 g chicken breast fillets, cut into cubes |
1 tablespoon lemon juice |
1 teaspoon chili powder |
1/4 teaspoon liquid smoke |
1 cup natural yoghurt |
1/8 teaspoon red food coloring (optional) |
2 tablespoons garlic paste |
1 tablespoon garam masala |
3 tablespoons butter, melted |
1 teaspoon chili powder |
2 tablespoons ginger paste |
1 tablespoon lemon juice |
1 tablespoon olive oil |
1 tablespoon butter |
1 1/2 tablespoons garam masala |
1 tablespoon ginger paste |
1 tablespoon garlic paste |
1 green chili pepper, finely chopped |
690 ml tomato puree (pasata) |
1/4 teaspoon liquid smoke |
1 tablespoon tomato paste |
1/2 teaspoon chili powder |
1/2 tablespoon honey |
1 tablespoon dried fenugreek leaves |
300 ml thickened cream |
Directions:
1. Mix 'First marinade' ingredients in a bowl and add cubed chicken. Cover and refrigerate for 1 hour.
2. Add 'Second marinade' ingredients, cover and refrigerate for another 3 to 4 hours.
3. Preheat oven to 200 deg Celsius.
4. Place chicken on a baking tray and cook for 20 minutes.
5. For sauce, melt butter in saucepan or wok over medium heat, then stir in 1 tablespoon of garam masala. When it puffs and bubbles, mix in combined ginger, garlic and chopped green chilli and saute for 5 minutes.
6. Add tomato pasata/puree, tomato paste, chili powder, 1/2 tablespoon of garam masala and liquid smoke. Bring to boil and then reduce heat.
7. Add honey, fenugreek, cream, chicken cubes and drippings from the baking tray and simmer for about an hour until liquid thickens and is reduced by about one third.
8. Garnish with fresh coriander and serve on basmati rice.
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