Ingredients: |
Ingredients: Mix the below 4 ingredients together, cover and marinate in the refrigerator for 1 hour:
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 Tbsp lemon juice
1 Tbsp chili powder
salt to taste
Marinade:
1 cup yogurt
salt to taste
2 Tbsp garlic paste
1/2 Tbsp garam masala
2 Tbsp melted butter
1 Tbsp chili powder
2 Tbsp ginger paste
2 Tbsp lemon juice
2 Tbsp olive oil
Sauce:
1 Tbsp butter
1 Tbsp garam masala
1 Tbsp ginger paste
1 Tbsp chopped garlic
1 Tbsp chopped green chili pepper
2 cups tomato puree
1 Tbsp chili powder
salt to taste
1 cup water
1 Tbsp honey
1/2 tsp dried fenugreek leaves
1 cup heavy cream
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Directions: |
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. |
This recipe for Butter Chicken is from