Indian Butter Chicken Recipe

1. 1

   Marinate chicken in a glass dish with lemon juice, 1 Tbsp.

2. 2

   chili pwdr and 1/2 tsp.

3. 3

   salt.

4. 4

   Cover tightly with plastic wrap and marinate in refrigerator for about an hour.

5. 5

   Pour off excess liquid from yogurt if any exists.

6. 6

   Combine with 2 Tbsp.

7. 7

   garlic paste, 1/2 Tbsp.

8. 8

   garam masala, chili pwdr, salt, butter, ginger paste, extra virgin olive oil and lemon juice.

9. 9

   Combine yogurt mix with chicken and marinade and return to refrigerator for another few hrs.

10. 10

    Preheat oven to 400F degrees.

11. 11

    Skewer the chicken pcs.

12. 12

    Place skewers in a baking dish in preheated oven for 20 min.

13. 13

    Chicken will be nearly cooked through.

14. 14

    To prepare the sauce, in a saucepan heat the butter and stir in 1 Tbsp.

15. 15

    garam masala.

16. 16

    When the spice begins to sputter, stir in green chile peppers, and ginger.

17. 17

    Saute/fry 5 min, stirring in the garlic paste near the end (do not allow it to turn brown).

18. 18

    Stir in tomato sauce, 1 Tbsp.

19. 19

    chili pwdr, salt and water.

20. 20

    Bring up to a boil, then reduce heat to a simmer.

21. 21

    Stir in the fenugreek and honey.

22. 22

    Put the chicken into the saucepan.

23. 23

    Cooking over medium heat for another 5 min, or possibly till chicken is tender and done.

24. 24

    Pour in the fresh cream at the last minute and remove from heat.

25. 25

    Taste and adjust seasoning.

26. 26

    Serve.

No additional tips available.