Butter Chicken

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 1 to marinate: place the chicken in a non-porous glass dish or bowl with lemon juice, 1 tbsp chilli powder and salt.
• 2 toss to coat.
• 3 cover the dish and refrigerate to marinate for an hour.
• 4 drain yoghurt in a cloth for 15-20 minutes.
• 5 place yoghurt in a medium bowl.
• 6 add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil.
• 7 pour yoghurt mixture over chicken.
• 8 replace cover.
• 9 refrigerate to marinate for another 3-4 hours.
• 10 preheat oven to 400 degrees fahrenhit.
• 11 place chicken on skewers.
• 12 place skewers in a 9* 13 inch baking dish and bake in a preheated oven for 20 minutes.
• 13 to make sauce: melt butter in a saucepan over medium heat.
• 14 add in garam masala.
• 15 once it starts crackling, add in ginger and garlic pastes and green chilli peppers.
• 16 saute till tender.
• 17 add in tomato puree, chilli powder, salt, garam masala and water.
• 18 boil.
• 19 reduce heat to low.
• 20 simmer.
• 21 stir in honey and fenugreek.
• 22 place chicken in the sauce mixture.
• 23 continue cooking for another 5 minutes or until chicken is no longer pink inside.
• 24 stir in fresh cream.