Restaurant Style Indian Butter

Chicken (Chicken Makhani)

By ms.susan on January 21, 2007
Prep Time: 5 hrs

19 Reviews

Total Time: 6 hrs 30 mins

Servings: 4

About This Recipe

"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.
Photo by ms.susan
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 claries 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) cans crushed tomatoes
1 tablespoon tomato paste
1 tablespoon chili powder

Restaurant Style Indian Butter Chicken (Chicken Makhani) (cont.)

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Ingredients
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 400F (200C).
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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