Restaurant Style Indian Butter Chicken (Chicken Makhani) |
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Prep Time: 300 Minutes Cook Time: 1 Minutes |
Ready In: 301 Minutes Servings: 4 |
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My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants! I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house! UPDATE: One individual has complained that there is excess chili powder in this recipe. It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne. (I hope this clarifies any confusion!) Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 tablespoon lemon juice |
1 tablespoon chili powder |
salt |
3 -4 drops liquid smoke |
1 cup yogurt |
salt |
2 tablespoons garlic paste or 6 garlic cloves |
1 tablespoon garam masala |
3 tablespoons butter (melted) |
1 tablespoon 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 (chopped) |
1 (28 ounce) can crushed tomatoes |
1 tablespoon tomato paste |
1 tablespoon chili powder |
salt |
1/2 tablespoon honey or 1/2 tablespoon sugar |
1 tablespoon fenugreek leaves |
1 cup heavy cream |
Directions:
1. To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
2. Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
3. Preheat oven to 400°F (200°C).
4. Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
5. To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
6. Place chicken and pan drippings in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
7. Salt to taste and garnish with fresh chopped cilantro (optional).
8. Enjoy!
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