Butter Chicken (Chicken Makhani)
- Ready In:
- 1hr 35mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 800 g chicken thigh fillets, cut into chunks
-
First marinade
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- 1⁄4 teaspoon liquid smoke
- 1 cup natural yoghurt
- 1⁄8 teaspoon red food coloring (optional)
-
Second marinade
- 2 tablespoons garlic paste
- 1 tablespoon garam masala
- 3 tablespoons butter, melted
- 1 teaspoon chili powder
- 2 tablespoons ginger paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
-
Sauce
- 1 tablespoon butter
- 1 1⁄2 tablespoons garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 green chili pepper, finely chopped
- 690 ml tomato puree (pasata)
- 1⁄4 teaspoon liquid smoke
- 1 tablespoon tomato paste
- 1⁄2 teaspoon chili powder
- 1⁄2 tablespoon honey
- 1 tablespoon dried fenugreek leaves
- 150 ml thickened cream
directions
- Mix 'First marinade' ingredients in a bowl and add chicken.
- Cover and refrigerate for 1 hour.
- Add 'Second marinade' ingredients, cover and refrigerate for another 3 to 4 hours.
- Preheat oven to 200 deg Celsius.
- Place chicken on a baking tray and cook for 20 minutes.
- For sauce, melt butter in saucepan or wok over medium heat, then stir in 1 tablespoon of garam masala. When it puffs and bubbles, mix in combined ginger, garlic and chopped green chilli and saute for 5 minutes.
- Add tomato pasata/puree, tomato paste, chili powder, 1/2 tablespoon of garam masala and liquid smoke.
- Bring to boil and then reduce heat.
- Add honey, fenugreek, cream, chicken cubes and drippings from the baking tray and simmer for about an hour until liquid thickens and is reduced by about one third.
- Garnish with fresh coriander and serve on basmati rice.
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RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!