Butter chicken

Ingredients required:

  • 1 and ½ lbs boneless skinless chicken breast
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • Salt
  • 3-4 drops liquid smoke
  • 1 cup yogurt
  • 2 tablespoons garlic paste
  • 1 tablespoon garam masala
  • 2 tablespoons ginger paste
  • 3 tablespoons melted butter
  • 1 tablespoon olive oil
  • 1tablespoon butter
  • 1 green chili paste
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • ½ tablespoon sugar
  • 1 cup heavy cream
  • 1 tablespoon fenugreek leaves

Directions to prepare:

To marinade:

Step 1:

First place cubed chicken in a nonporous bowl. Then add yogurt, lemon juice, chili powder, salt, and liquid smoke. Mix it well and refrigerate for 1 hour.

Step 2:

After 1 hour, 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.

Step 3:

Preheat the oven to 400°F (200°C)

Place chicken on an oven sheet and bake in preheated oven for 20 minutes.

To make the sauce:

Step 1:

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 chili paste.

Step 2:

 Saute for 5 minutes. Then stir in tomato puree, tomato paste, chili powder, salt, ½ tbsp garam masala and couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in sugar, fenugreek and cream.

Step 3:

Place chicken and pan drippings in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.

Salt to taste and garnish with fresh chopped cilantro.

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