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Makhani Chicken (Indian Butter Chicken)

SUBMITTED BY: RKOZEL PHOTO BY: WAYNEJEPSON

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

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Read Reviews (72)

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PREP TIME	1 Hr
COOK TIME	15 Min
READY IN	5 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream

DIRECTIONS

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

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REVIEWS

Reviewed on Jan. 10, 2004 by ONEHAPPYMEAL

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ONEHAPPYMEAL
Jan. 10, 2004

Excellent! If you love to spend hours in the kitchen, this recipe is for you. Great taste, but not so easy or quick to make. I've tried recipes that are just as good, with easier and faster preparation, so I won't be trying this one again. But it is excellent! To the person who "didn't get the taste of butter chicken at all," your name implies that you may be Indian, so maybe you know more about this subject than I do but: welcome to the world of Butter Chicken. I often eat at Indian restaurants and usually order butter chicken (it is my most favourite dish in the world). I have had butter chicken that is mild, spicy, sweet, bland, yellow, orange, red, almost greenish, creamy, not at all creamy, tomatoey, coconutty, with and without nuts and raisins. Such is the variety of butter chicken recipes - it depends on which part of India the chef hails from. Perhaps this recipe did not tickle your fancy, but it IS butter chicken. Marination in yoghurt is the key to tender chicken, the longer you marinate, the better. I always marinate the chicken the night before, or in the morning.

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21 users found this review helpful

Excellent! If you love to spend hours in the kitchen, this recipe is for you. Great taste,... MORE

Reviewed on Apr. 20, 2005 by MTELEP

I'm a huge fan of Indian food and go to restaurants around the Bay area all the time. I've... MORE

Reviewed on Aug. 28, 2003 by HOONGA

Not bad, but too much tomato puree, which made the taste a bit sour. I also didn't find it... MORE

Reviewed on Nov. 26, 2005 by Rania S

It just didn't taste like butter chicken at all. However, the next day after refrigerating,... MORE

Reviewed on Nov. 7, 2005 by Fawn

My husband thought this recipe was great with naan. The flavor is not what I'm looking for so... MORE

Reviewed on Dec. 21, 2007 by Dodd1015

I'm a serious Indian cook; my family eats curries all the time. This recipe is awesome and was... MORE

Reviewed on Aug. 1, 2007 by Lisa Marie

I could not find Fenugreek leaves at all, but the recipe turned out absolutely amazing without... MORE

Reviewed on Feb. 6, 2006 by Jessica

Great recipe with good, flavorful blend of spices. I used a low-fat Balkan yogurt, and... MORE

Reviewed on Jan. 19, 2006 by ROBIN1005

No one in my family liked this. My husband was afraid it woul

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