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    You are in: Home / Recipes / Butter Chicken (Chicken Makhani) Recipe
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    Butter Chicken (Chicken Makhani)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    5 mins

    1 hrs 30 mins

    Baz's Note:

    Adjusted version of #2006608 (as there is too much chili in that one) and I prefer Australian/metric measurements! Also, some different ingredients and quantities.

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    Ingredients:

    Servings:

    Units: US | Metric

    First marinade

    Second marinade

    Sauce

    Directions:

    1. 1
      Mix 'First marinade' ingredients in a bowl and add cubed chicken. Cover and refrigerate for 1 hour.
    2. 2
      Add 'Second marinade' ingredients, cover and refrigerate for another 3 to 4 hours.
    3. 3
      Preheat oven to 200 deg Celsius.
    4. 4
      Place chicken on a baking tray and cook for 20 minutes.
    5. 5
      For sauce, melt butter in saucepan or wok over medium heat, then stir in 1 tablespoon of garam masala. When it puffs and bubbles, mix in combined ginger, garlic and chopped green chilli and saute for 5 minutes.
    6. 6
      Add tomato pasata/puree, tomato paste, chili powder, 1/2 tablespoon of garam masala and liquid smoke. Bring to boil and then reduce heat.
    7. 7
      Add honey, fenugreek, cream, chicken cubes and drippings from the baking tray and simmer for about an hour until liquid thickens and is reduced by about one third.
    8. 8
      Garnish with fresh coriander and serve on basmati rice.

    Ratings & Reviews:

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    Nutritional Facts for Butter Chicken (Chicken Makhani)

    Serving Size: 1 (597 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 752.7
     
    Calories from Fat 434
    57%
    Total Fat 48.2 g
    74%
    Saturated Fat 27.3 g
    136%
    Cholesterol 258.7 mg
    86%
    Sodium 367.9 mg
    15%
    Total Carbohydrate 28.8 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 14.9 g
    59%
    Protein 53.9 g
    107%

    The following items or measurements are not included:

    dried fenugreek leaves

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