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Makhani Chicken (Indian Butter Chicken)
Makhani Chicken (Indian Butter Chicken)
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
335 minutes
Delicious, aromatic Indian butter chicken with yogurt marinade from a Seattle chef. Perfect with fresh Indian bread.
Ingredients:
  • 1.75 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
  • 1.5 teaspoons garam masala
  • 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
  • 0.5 teaspoon dried fenugreek leaves
  • 1 cup heavy cream
Instructions:
  • Prepare marinade: Combine chicken, 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt in a nonporous glass dish or bowl. Mix well to ensure chicken is evenly coated. Cover the dish and refrigerate for approximately 1 hour.
  • Prepare the strainer by lining it with cheesecloth. Drain the yogurt in the strainer for 15 to 20 minutes. Transfer the strained yogurt to a medium bowl. Combine 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, 1 tablespoon chili powder, and garam masala with the yogurt until well mixed. Pour the yogurt mixture over the chicken, cover the dish, and refrigerate for 3 to 4 hours to marinate.
  • Preheat the oven to a toasty 400°F (200°C).
  • Skewer the chicken and neatly line them up in a 9x13-inch baking dish.
  • Bake in the preheated oven for 20 minutes, until nearly done.
  • Create a flavorful sauce by melting butter in a saucepan. Add garam masala and stir until it crackles. Introduce ginger paste, garlic, and green chile pepper, and sauté until tender. Incorporate tomato purée, water, chili powder, and salt. Bring to a boil, then simmer on low heat. Finish by stirring in honey and fenugreek.
  • Slide the partially cooked chicken off the skewers and nestle them into the savory sauce in the pan. Let them simmer until fully cooked, which should take approximately 5 minutes. Check for doneness with a thermometer – it should register 165 degrees F (74 degrees C). Gently blend in the cream until smoothly combined.

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