Restaurant Style Indian Butter Chicken (Chicken Makhani)

Name: Restaurant Style Indian Butter Chicken (Chicken Makhani)
Prep time: 300 min
Cook time: 90 min
Total time: 390 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 tbsp lemon juice; 1 tbsp Mexican chili powder; salt; 3 drops liquid smoke; 1 cup full fat yogurt; salt; 2 tbsp garlic paste; 1 tbsp garam masala; 3 tbsp butter; 1 tbsp Mexican chili powder; 2 tbsp ginger paste; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tbsp butter; 1.5 tbsp garam masala; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 green chili pepper; 1 can crushed tomatoes (28 ounce); 1 tbsp tomato paste; 1 tbsp Mexican chili powder; salt; 0.5 tbsp honey; 1 tbsp fenugreek leaves; 1 cup heavy cream

Chicken, drops liquid smoke and full fat yogurt come together in this South Asian dish, fragrant with chilli and garam masala and baked in the oven. It's finished with fresh chopped cilantro.

6 hr 30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 300 min · Cook 90 min · 390 min total
Difficulty: medium

1
To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
60 min
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.
240 min
3
Preheat oven to 400°F (200°C). Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
20 min
4
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.
5 min
5
Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
6
Salt to taste and garnish with fresh chopped cilantro (optional).