Butter Chicken (my Way-hot!)

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 teaspoons chili powder
• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 2 lbs chicken breasts (skinned and cubed)
• 8 ounces yogurt
• 1 tablespoon ginger paste
• 1 medium garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 lb butter
• 1/2 teaspoon garam masala
• 1 teaspoon ginger paste
• 1 garlic clove, minced
• 1 -2 serrano pepper, minced (these are hot)
• 14 ounces tomato puree
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1 cup water
• 2 teaspoons honey
• 1/2 teaspoon fenugreek leaves
• 3 tablespoons roasted cashews, ground
• 3/4 cup heavy cream

Recipe

• 1 strain yogurt in muslin cloth 15 minute to drain off whey.
• 2 put chicken in gallon size zip lock bag.
• 3 combine the 2 teaspoons chili powder, 1 tbl. curry powder and 1/4 teaspoons salt, add to chicken in bag and squish around to distribute seasonings, set aside.
• 4 prepare marinade:.
• 5 mix chili powder, salt, garlic, ginger paste, lemon juice and garam masala, combine with yogurt.
• 6 add to chicken in the bag, squish around to distribute marinade, seal bag and chill at least 4 hours
• 7 preheat oven to 450'.
• 8 remove chicken from marinade and place on baking pan, discard marinade.
• 9 bake 10-15 minute, turning occasionally, til cooked thoroughly.
• 10 makhani sauce:.
• 11 heat butter on med. in large non stick skillet, add garam masala, wait till it crackles. add ginger paste, garlic and minced serrano pepper. cook 2 minute, add tomato puree, chili powder, coriander, salt, and water bring to boil, reduce heat, simmer 10 minute add honey, fenugreek leaves and ground cashews, cook 5 minute.
• 12 add chicken and cream. simmer til heated through. serve over jasmine rice.