Butter Chicken (My Way-Hot!) Recipe

Name: Butter Chicken (My Way-Hot!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chili powder; 1 tablespoon curry powder; ¼ teaspoon salt; 2 lbs chicken breasts (skinned and cubed); 8 ounces yogurt; 1 tablespoon ginger paste; 1 medium garlic clove, minced; 1 teaspoon chili powder; 1 teaspoon lemon juice; 1 teaspoon garam masala; 1 teaspoon salt; 1 lb butter; ½ teaspoon garam masala; 1 teaspoon ginger paste; 1 garlic clove, minced; 1 -2 serrano pepper, minced (these are HOT); 14 ounces tomato puree; ½ teaspoon chili powder; ½ teaspoon ground coriander; ¼ teaspoon salt; 1 cup water; 2 teaspoons honey; ½ teaspoon fenugreek leaves; 3 tablespoons roasted cashews, ground; ¾ cup heavy cream

Servings: persons

2 teaspoons chili powder
1 tablespoon curry powder
¼ teaspoon salt
2 lbs chicken breasts (skinned and cubed)
8 ounces yogurt
1 tablespoon ginger paste
1 medium garlic clove, minced
1 teaspoon chili powder
1 teaspoon lemon juice
1 teaspoon garam masala
1 teaspoon salt
1 lb butter
½ teaspoon garam masala
1 teaspoon ginger paste
1 garlic clove, minced
1 -2 serrano pepper, minced (these are HOT)
14 ounces tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon salt
1 cup water
2 teaspoons honey
½ teaspoon fenugreek leaves
3 tablespoons roasted cashews, ground
¾ cup heavy cream

1
Strain yogurt in muslin cloth 15 minute to drain off whey.
2
Put chicken in gallon size zip lock bag.
3
Combine the 2 teaspoons chili powder, 1 Tbl.
4
curry powder and 1/4 teaspoons salt, add to chicken in bag and squish around to distribute seasonings, Set aside.
5
Prepare marinade:.
6
Mix chili powder, salt, garlic, ginger paste, lemon juice and garam masala, combine with yogurt.
7
Add to chicken in the bag, squish around to distribute marinade, seal bag and Chill at least 4 hours
8
Preheat oven to 450'.
9
Remove chicken from marinade and place on baking pan, discard marinade.
10
Bake 10-15 minute, turning occasionally, til cooked thoroughly.
11
Makhani sauce:.
12
Heat butter on med.
13
in large non stick skillet, add garam masala, wait till it crackles.
14
Add ginger paste, garlic and minced serrano pepper.
15
Cook 2 minute, add tomato puree, chili powder, coriander, salt, and water bring to boil, reduce heat, simmer 10 minute Add honey, fenugreek leaves and ground cashews, cook 5 minute.
16
Add chicken and cream.
17
Simmer til heated through.
18
Serve over jasmine rice.

1479

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 teaspoons chili powder, 1 tablespoon curry powder, ¼ teaspoon salt, 2 lbs chicken breasts (skinned and cubed), and more.

Yes, Butter Chicken (My Way-Hot!) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butter Chicken (My Way-Hot!)

How did you like this recipe?

Frequently Asked Questions