Restaurant Style Indian Butter Chicken (Chicken Makhani)

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!)

Ingredients:

Servings:

                 Servings                 4             

4

Units: US | Metric

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

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!

Total Time:

Prep Time:

Cook Time:

6 hrs 30 mins

5 hrs

1 hrs 30 mins