Indian Butter Chicken

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Servings: 4
READY IN
6hrs 30mins
Ingredients
  • 1 1⁄2 lbs boneless skinless chicken breasts
  • 1 tablespoon lemon juice
  • 1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)
  • 3 -4 drops liquid smoke
  • 1 cup full fat yogurt
  • salt
  • 2 tablespoons garlic paste or 6 garlic cloves
  • 1 tablespoon garam masala
  • 3 tablespoons butter (melted)
  • 1 tablespoon Mexican 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) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon Mexican chili powder
  • 1⁄2 tablespoon honey or 1/2 tablespoon sugar
  • 1 tablespoon fenugreek leaves
  • 1 cup heavy cream
Directions
  • To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
  • 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.
  • Preheat oven to 400F (200C).
  • Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
  • 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.
  • Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
  • Salt to taste and garnish with fresh chopped cilantro (optional).
 

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