Makhani Chicken (Indian Butter Chicken)
Description
This fragrant, spicy Indian butter chicken recipe with yogurt marinade is from the owner of India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.
Ingredients
•
1 3/4 pounds skinless, boneless chicken breast halves - cubed
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3 tablespoons lemon juice, divided
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2 tablespoons chili powder, divided
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salt to taste
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1 cup yogurt
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2 tablespoons olive oil
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2 tablespoons garlic paste
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2 tablespoons ginger paste
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2 tablespoons melted butter
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1 1/2 teaspoons garam masala
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1 tablespoon butter
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1 tablespoon garam masala
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1 tablespoon ginger paste
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1 tablespoon chopped garlic
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1 tablespoon chopped green chile pepper
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2 cups tomato puree
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1 cup water
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1 tablespoon chili powder
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salt to taste
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1 tablespoon honey
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1/2 teaspoon dried fenugreek leaves
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1 cup heavy cream
Directions
1
Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
2
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, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
3
Preheat the oven to 400 degrees F (200 degrees C).
4
Place chicken on skewers; arrange in a 9x13-inch baking dish.
5
Bake in the preheated oven until almost cooked through, about 20 minutes.
6
Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
7
Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, 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.