Indian Butter Chicken

Thursday, March 10th, 2005

Ingredients

* 1 3/4 pounds skinless, boneless chicken breast halves – cubed
* 1 tablespoon lemon juice
* 1 tablespoon chili powder
* salt to taste

Marinade
* 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 garlic paste
* 2 tablespoons lemon juice
* 2 tablespoons olive oil

Sauce
* 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

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 9×13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.

Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste 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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