This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.
Preparation Time
60 mins
Cooking Time
15 mins
Total Time
1 hr 15 mins
Calories
492 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Step 3
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Step 4
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
Step 5
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Step 6
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
Ingredients
2 tablespoons lemon juice
1 tablespoon lemon juice
1 cup water
1 tablespoon butter
1 tablespoon honey
salt to taste
1 cup heavy cream
2 tablespoons olive oil
1 cup yogurt
2 tablespoons melted butter
1 tablespoon chili powder
2 cups tomato puree
1 tablespoon garam masala
1 tablespoon chopped garlic
1 tablespoon ginger paste
2 tablespoons ginger paste
2 tablespoons garlic paste
½ tablespoon garam masala
1 ¾ pounds skinless, boneless chicken breast halves - cubed
