Butter Chicken
Ready In: 1 hr 25 mins
Serves: 6
Ingredients
- 1 3⁄4 lbs boneless skinless chicken breast halves, cubed
- 1 tablespoon lemon juice
- 1 tablespoon chili powder
- salt
- 1 cup yoghurt
- 2 tablespoons garlic paste
- 2 tablespoons garam masala
- 2 tablespoons melted butter
- 1 tablespoon chili powder
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Sauce
- 1 tablespoon butter
- 1 tablespoon garam masala
- 1 tablespoon ginger paste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped green chili pepper
- 2 cups tomato puree
- 1 tablespoon chili powder
- salt
- 1 cup water
- 1 tablespoon honey
- 1⁄2 teaspoon dried fenugreek leaves
- 1 cup fresh heavy cream
Directions
- To Marinate: Place the chicken in a non-porous glass dish or bowl with lemon juice, 1 tbsp chilli powder and salt.
- Toss to coat.
- Cover the dish and refrigerate to marinate for an hour.
- Drain yoghurt in a cloth for 15-20 minutes.
- Place yoghurt in a medium bowl.
- Add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil.
- Pour yoghurt mixture over chicken.
- Replace cover.
- Refrigerate to marinate for another 3-4 hours.
- Preheat oven to 400 degrees Fahrenhit.
- Place chicken on skewers.
- Place skewers in a 9* 13 inch baking dish and bake in a preheated oven for 20 minutes.
- To Make Sauce: Melt butter in a saucepan over medium heat.
- Add in garam masala.
- Once it starts crackling, add in ginger and garlic pastes and green chilli peppers.
- Saute till tender.
- Add in tomato puree, chilli powder, salt, garam masala and water.
- Boil.
- Reduce heat to low.
- Simmer.
- Stir in honey and fenugreek.
- Place chicken in the sauce mixture.
- Continue cooking for another 5 minutes or until chicken is no longer pink inside.
- Stir in fresh cream.
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