Butter Chicken - Danbir's

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Chicken breasts - boneless, skinless, cubed
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Chili powder
		Salt to taste
1 cup	237ml	Yogurt
		Salt to taste
2 tablespoons	30ml	Garlic paste
1/2 tablespoon	7.5ml	Garam masala
2 tablespoons	30ml	Melted butter
1 tablespoon	15ml	Chili powder
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Ginger garlic paste
1 tablespoon	15ml	Garam masala
1 tablespoon	15ml	Ginger paste
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Chopped green chile pepper
2 cups	474ml	Tomato puree
1 tablespoon	15ml	Chili powder
		Salt to taste
1 cup	237ml	Water
1 tablespoon	15ml	Honey
1/2 teaspoon	2.5ml	Dried fenugreek leaves
1 cup	237ml	Fresh 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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