Butter Chicken, Chicken Makhani.

Total Time: 6 hrs 45 mins Preparation Time: 6 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 3/4 lbs boneless skinless chicken breast halves
• 1 cup yogurt
• 1/2 tablespoon garam masala
• 2 tablespoons mustard oil or 2 tablespoons ghee
• 1 tablespoon chili powder
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt
• 2 tablespoons butter
• 1 tablespoon garam masala powder
• 1 cup onion puree
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon green chili pepper, chopped
• 2 cups tomato puree
• 1 tablespoon chili powder
• 1 cup water
• 1 tablespoon honey or 1 tablespoon sugar
• 1/2 teaspoon dried fenugreek leaves (kastoori methi)
• 1 cup heavy whipping cream
• salt

Recipe

• 1 1. use muslin cloth (cheese cloth) to remove extra water from yogurt. this yogurt is also known as hung yogurt.
• 2 2. in mixing bowl. put yogurt in the bowl and add all marination ingredients in this yogurt. mix well.
• 3 3. add chicken cubes. mix well and run the marination on the chicken.
• 4 4. marinate for 4 hours.
• 5 5. preheat oven at 400 degree f.
• 6 6. put chicken on skewers and cook them for 15 minutes in backing dish. don't fully cook the chicken. we will cook the chicken in gravy.
• 7 7. to make gravy/sauce. heat butter in pan. put garam masala and stir fry.
• 8 8. when masala begins to crackle. add onion puree. stir and cook for about 4 minutes or until onion changes to brown color.
• 9 9. add ginger paste, garlic paste and green chili. cook for another minute.
• 10 10. add tomato puree, red chili powder, salt, water, and chicken.
• 11 11. bring it to boil. put the flame to low and simmer.
• 12 12. add honey and fenugreek leaves.
• 13 13. cook for another 5 minutes or until the chicken is fully cooked.
• 14 14. add cream. your butter chicken is ready.
• 15 serve hot.