Quick And Easy Recipes
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.
Ingredient :
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1 ¾ 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 ½ teaspoons garam masala
Sauce:
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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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½ teaspoon dried fenugreek leaves
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1 cup heavy cream
Direction :
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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.
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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.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place chicken on skewers; arrange in a 9x13-inch baking dish.
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Bake in the preheated oven until almost cooked through, about 20 minutes.
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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.
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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.
