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 :

  • 1 ¾ pounds skinless, boneless chicken breast halves - cubed

  • 3 tablespoons lemon juice, divided

  • 2 tablespoons chili powder, divided

  • salt to taste

  • 1 cup yogurt

  • 2 tablespoons olive oil

  • 2 tablespoons garlic paste

  • 2 tablespoons ginger paste

  • 2 tablespoons melted butter

  • 1 ½ teaspoons garam masala

Sauce:

  • 1 tablespoon butter

  • 1 tablespoon garam masala

  • 1 tablespoon ginger paste

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped green chile pepper

  • 2 cups tomato puree

  • 1 cup water

  • 1 tablespoon chili powder

  • salt to taste

  • 1 tablespoon honey

  • ½ teaspoon dried fenugreek leaves

  • 1 cup heavy cream

Direction :

  1.  
  2. 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.

  3. 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.

  4. Preheat the oven to 400 degrees F (200 degrees C).

  5. Place chicken on skewers; arrange in a 9x13-inch baking dish.

  6. Bake in the preheated oven until almost cooked through, about 20 minutes.

  7. 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.

  8. 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.

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