makhani chicken (indian butter chicken)

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Filed Under:chicken, roast, bake, greek,

Servs: 6  Prep: 60m  Cook: 15m  

"This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   salt to taste
  •   2 tablespoons melted butter
  •   1 tablespoon ginger paste
  •   salt to taste
  •   2 tablespoons olive oil
  •   1 tablespoon garam masala
  •   salt to taste
  •   1 tablespoon butter
  •   1 tablespoon honey
  •   1 tablespoon chili powder
  •   1 cup water
  •   1/2 teaspoon dried fenugreek leaves
  •   1 tablespoon chopped green chile pepper
  •   1 cup yogurt
  •   2 cups tomato puree
  •   2 tablespoons ginger garlic paste
  •   1 3/4 pounds skinless, boneless chicken breast halves - cubed
  •   1 tablespoon chopped garlic
  •   1 tablespoon lemon juice
  •   2 tablespoons garlic paste
  •   1 tablespoon chili powder
  •   1 tablespoon chili powder
  •   2 tablespoons lemon juice
  •   1 cup heavy cream
  •   1/2 tablespoon garam masala

Instructions

    1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
    2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
    3. Preheat oven to 400 degrees F (200 degrees C).
    4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
    5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
    6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

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