Recipe

Restaurant Style Indian Butter Chicken (chicken Makhani) Recipe


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Ingredients
  • 3 tbsps butter (melted) .
  • salt .
  • 1 green chili pepper (Chopped) .
  • 1 tbsp chili powder .
  • 1 c yogurt .
  • 1 1/2 lbs boneless skinless chicken breasts .
  • 1 1/2 tbsps garam masala .
  • 3-4 drops liquid smoke .
  • 1/2 tbsp honey or sugar .
  • 1 tbsp lemon juice .
  • salt .
  • 2 tbsps ginger paste .
  • 1 tbsp olive oil .
  • 1 (28 oz) can crushed tomatoes .
  • 1 tbsp lemon juice .
  • 1 tbsp ginger paste .
  • 1 tbsp garam masala .
  • 1 tbsp fenugreek leaves .
  • 2 tbsps garlic paste or 6 garlic cloves .
  • 1 c heavy cream .
  • salt .
  • 1 tbsp butter .
  • 1 tbsp garlic paste .
  • 1 tbsp chili powder .
  • 1 tbsp tomato paste .
  • 1 tbsp chili powder

Directions
  • Step #1 To Marinade: Place cubed chicken in a nonporous bowl with lemon juice, chili powder,salt & liquid smoke.
  • Step #2 Refrigerate for 1 hr.
  • Step #3 Mix in garlic, butter, ginger paste, garam masala, chili powder, lemon juice & oil.
  • Step #4 Replace cover & put in the fridge to marinate for another 3 to 4 hrs.
  • Step #5 Preheat oven to 400F degrees F (200 degrees C).
  • Step #6 Place chicken on an oven sheet & bake in preheated oven for 20 mins.
  • Step #7 To Make Sauce: Melt butter In a large-ish saucepan over med-heat/flame.
  • Step #8 Stir in 1 tbsp garam masala.
  • Step #9 When masala begins to puff & bubble, mix in ginger, garlic paste & green chile peppers.
  • Step #10 Saute 5 mins, tomato paste, chili powder, then stir in the tomato puree, salt, 1/2 tbsp garam masala & a couple more drops of liquid smoke.
  • Step #11 Bring to a boil; reduce heat to low & let simmer, stirring in honey, fenugreek & cream Place chicken & pan drippings in sauce mixture.
  • Step #12 Simmer on medium-low heat for about an hr or until liquid is reduced by 1/3.
  • Step #13 Salt to taste & garnish with fresh sliced Cilantro (optional).
  • Enjoy the Restaurant Style Indian Butter Chicken (Chicken Makhani) recipe

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