Restaurant Style Indian Butter Chicken (chicken Makhani)

Total Time: 6 hrs 30 mins Preparation Time: 5 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon lemon juice
• 1 tablespoon chili powder
• salt
• 3 -4 drops liquid smoke
• 1 cup yogurt
• salt
• 2 tablespoons garlic paste or 6 garlic cloves
• 1 tablespoon garam masala
• 3 tablespoons butter (melted)
• 1 tablespoon 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 chili powder
• salt
• 1/2 tablespoon honey or 1/2 tablespoon sugar
• 1 tablespoon fenugreek leaves
• 1 cup heavy cream

Recipe

• 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 400°f (200°c).
• 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 chicken and pan drippings 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!