Makhani Chicken (Indian Butter Chicken)

This fragrant, spicy Indian butter chicken recipe with yogurt marinade is from the owner of India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.

• Preparation Time: 60 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 35 mins
• Calories: 492 Calories

Ingredients

• 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
• 1 ½ teaspoons garam masala
• 2 tablespoons chili powder, divided
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 ¾ pounds skinless, boneless chicken breast halves - cubed
• 1 tablespoon chopped green chile pepper
• ½ teaspoon dried fenugreek leaves
• 3 tablespoons lemon juice, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.

Step 3

Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.

Step 4

Place chicken on skewers; arrange in a 9x13-inch baking dish.

Step 5

Bake in the preheated oven until almost cooked through, about 20 minutes.

Step 6

Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.

Step 7

Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. Stir in cream until incorporated.