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

    Restaurant Style Indian Butter Chicken (Chicken Makhani). Photo by ms.susan

    1/2 Photos of Restaurant Style Indian Butter Chicken (Chicken Makhani)

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    5 hrs

    1 hr 30 mins

    ms.susan's Note:

    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. 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 clarifies any confusion!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Preheat oven to 400°F (200°C).
    4. 4
      Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
    5. 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. 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. 7
      Salt to taste and garnish with fresh chopped cilantro (optional).
    8. 8
      Enjoy!

    Ratings & Reviews:

    • on May 29, 2011

      55

      This is seriously good stuff! A few observations:
      Be careful with the liquid smoke, it can easily overpower the dish.
      When you simmer the sauce, be careful not too reduce it too much, or it will become a bit too red and "tomato'y". Butter Chicken should be a nice orange color.

      Here's a tip I picked up with a Tikka Masalas recipe as far as the chicken goes:
      Thread the cut chicken pieces onto some pre-soaked bamboo skewers to marinade. This makes getting the pieces out of the marinade much easier and less messy. I like to char broil my chicken a bit, too.

      You will need to go to an Indian grocery store for the fenugreek leaves though. Standard grocery stores will not carry them. Do NOT use seeds instead of leaves! Fenugreek seeds are very bitter whereas the leaves are more sweet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2008

      55

      First you need to know that my wife and I are food snobs. We can't stomach second rate food. Having said that..., THIS is the BEST butter chicken recipe we've ever encountered and we've tried a few of them. It really does taste as good as the best Indian restaurants make it and you will NOT be disappointed! There is no need to look any further. This is it! Enjoy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2014

      55

      I made this recipe last week. It was outstanding.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Restaurant Style Indian Butter Chicken (Chicken Makhani)

    Serving Size: 1 (580 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 679.2
     
    Calories from Fat 403
    59%
    Total Fat 44.8 g
    69%
    Saturated Fat 23.9 g
    119%
    Cholesterol 228.9 mg
    76%
    Sodium 744.4 mg
    31%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 6.4 g
    25%
    Sugars 6.9 g
    27%
    Protein 44.5 g
    89%

    The following items or measurements are not included:

    liquid smoke

    fenugreek leaves

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