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Butter Chicken - Danbir's Recipe - Cooking Index

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Butter Chicken - Danbir's

Cuisine: Indian
Type: Chicken
Serves: 4 people

Recipe Ingredients

1 3/4 lbs 794g / 28ozChicken breasts - boneless, skinless, cubed
1 tablespoon 15mlLemon juice
1 tablespoon 15mlChili powder
  Salt to taste
1 cup 237mlYogurt
  Salt to taste
2 tablespoons 30mlGarlic paste
1/2 tablespoon 7.5mlGaram masala
2 tablespoons 30mlMelted butter
1 tablespoon 15mlChili powder
2 tablespoons 30mlLemon juice
2 tablespoons 30mlOlive oil
2 tablespoons 30mlGinger garlic paste
1 tablespoon 15mlGaram masala
1 tablespoon 15mlGinger paste
1 tablespoon 15mlChopped garlic
1 tablespoon 15mlButter
1 tablespoon 15mlChopped green chile pepper
2 cups 474mlTomato puree
1 tablespoon 15mlChili powder
  Salt to taste
1 cup 237mlWater
1 tablespoon 15mlHoney
1/2 teaspoon 2.5mlDried fenugreek leaves
1 cup 237mlFresh heavy cream

Recipe Instructions

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 400F (200C).

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, 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.

Source:
Danbir Sra

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