Chicken Makhani or Butter Chicken

Ingredients:

Chicken Makhani (Butter Chicken)

a)

• 4 -5 chicken breasts (skinned, cleaned, cubed)
• 1 tsp. chili (Lal Mirch) powder
• 1 tsp. lemon juice
• 1 tsp. butter
• salt to taste

b) Marination:

• 2 tbs. yogurt
• 1 tbs. ginger (Adrak) finely crushed or paste
• 1 tbs. crushed garlic (Lehsan)
• 1 tsp red chili (Lal Mirch) powder
• 1 tsp mustard oil (or ½ tsp crushed Rai)
• 1 tsp lemon juice
• 1 tsp garam masala
• 1 tsp. salt

c) Makhani sauce:

• ½ tsp garam masala
• 2 tsp sugar
• ½ tsp chili (Lal Mirch) powder
• 400 g. tomato puree
• 1 tsp crushed ginger (Adrak)
• 1 tsp crushed garlic (Lehsan)
• 100 ml crème
• 1/2 tsp fenugreek (Methi) Leaves 
• 500 grm. butter
• 2 green chilies 
• ¼ tsp. salt

Method:

a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.

b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade Drain excess whey).
2. Mix chili powder, salt, Garlic (Lehsan), Ginger (Adrak), lemon, garam masala, and Rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if short make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked thoroughly and a bit toasted.

c)
1. Heat butter in medium sized pan. Add garam masala. Wait till crackles. Add Ginger (Adrak), Garlic (Lehsan), and 2 green chilies. Cook for 2 minutes, add tomato puree, chili powder, garam masala, salt and 1 cup water. Boil, reduce heat, simmer 10 min. add sugar & Fenugreek (Methi)) leaves

2. Add chicken. Simmer 5 min. add cream. 

3. Serve with rice or naans.

Serving: 5 persons

Enjoy Your Cooking!!! :)