Restaurant Style Indian Butter Chicken (Chicken Makhani) Recipe

Name: Restaurant Style Indian Butter Chicken (Chicken Makhani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 1 tablespoon lemon juice; 1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!); salt; 3 -4 drops liquid smoke; 1 cup full fat yogurt; salt; 2 tablespoons garlic paste or 6 garlic cloves; 1 tablespoon garam masala; 3 tablespoons butter (melted); 1 tablespoon Mexican chili powder; 2 tablespoons ginger paste; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon butter; 1 1/2 tablespoons garam masala; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 green chili pepper (Chopped); 1 (28 ounce) can crushed tomatoes; 1 tablespoon tomato paste; 1 tablespoon Mexican chili powder; salt; 1/2 tablespoon honey or 1/2 tablespoon sugar; 1 tablespoon fenugreek leaves; 1 cup heavy cream

Servings: persons

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon lemon juice
1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)
salt
3 -4 drops liquid smoke
1 cup full fat yogurt
salt
2 tablespoons garlic paste or 6 garlic cloves
1 tablespoon garam masala
3 tablespoons butter (melted)
1 tablespoon Mexican chili powder
2 tablespoons ginger paste
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon butter
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon garlic paste
1 green chili pepper (Chopped)
1 (28 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 tablespoon Mexican chili powder
salt
1/2 tablespoon honey or 1/2 tablespoon sugar
1 tablespoon fenugreek leaves
1 cup heavy cream

1
To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
2
Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
3
Preheat oven to 400u00b0F (200u00b0C).
4
Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
5
To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
6
Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
7
Salt to taste and garnish with fresh chopped cilantro (optional).
8
Enjoy!

703

kcal

Calories

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.

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

You need 26 ingredients. The key ingredients include: 1 1/2 lbs boneless skinless chicken breasts, 1 tablespoon lemon juice, 1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!), salt, and more.

Yes, Restaurant Style Indian Butter Chicken (Chicken Makhani) 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.

Restaurant Style Indian Butter Chicken (Chicken Makhani)

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