Butter Chicken

Name: Butter Chicken
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.75 lb boneless skinless chicken breast halves; 1 tbsp lemon juice; 1 tbsp chili powder; salt; 1 cup yoghurt; 2 tbsp garlic paste; 2 tbsp garam masala; 2 tbsp melted butter; 1 tbsp chili powder; 2 tbsp ginger-garlic paste; 2 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp butter; 1 tbsp garam masala; 1 tbsp ginger paste; 1 tbsp chopped garlic; 1 tbsp chopped green chili pepper; 2 cup tomato puree; 1 tbsp chili powder; salt; 1 cup water; 1 tbsp honey; 0.5 tsp dried fenugreek leaves; 1 cup fresh heavy cream

Chicken, yoghurt and tomato puree grilled and spiced with chilli and garam masala for a South Asian dish.

1 hr 25 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 25 min · 85 min total
Difficulty: medium

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. Cover the dish and refrigerate to marinate for an hour. Drain yoghurt in a cloth for 15-20 minutes.
20 min
3
Place yoghurt in a medium bowl. Add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil.
4
Pour yoghurt mixture over chicken. Replace cover. Refrigerate to marinate for another 3-4 hours.
240 min
5
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.
20 min
6
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.
7
Saute till tender. Add in tomato puree, chilli powder, salt, garam masala and water. Boil.
8
Reduce heat to low. Simmer. Stir in honey and fenugreek. Place chicken in the sauce mixture.
9
Continue cooking for another 5 minutes or until chicken is no longer pink inside. Stir in fresh cream.
5 min