Butter Chicken (chicken Makhani)

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 800 g chicken breast fillets, cut into cubes
• 1 tablespoon lemon juice
• 1 teaspoon chili powder
• 1/4 teaspoon liquid smoke
• 1 cup natural yoghurt
• 1/8 teaspoon red food coloring (optional)
• 2 tablespoons garlic paste
• 1 tablespoon garam masala
• 3 tablespoons butter, melted
• 1 teaspoon 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, finely chopped
• 690 ml tomato puree (pasata)
• 1/4 teaspoon liquid smoke
• 1 tablespoon tomato paste
• 1/2 teaspoon chili powder
• 1/2 tablespoon honey
• 1 tablespoon dried fenugreek leaves
• 300 ml thickened cream

Recipe

• 1 mix 'first marinade' ingredients in a bowl and add cubed chicken. cover and refrigerate for 1 hour.
• 2 add 'second marinade' ingredients, cover and refrigerate for another 3 to 4 hours.
• 3 preheat oven to 200 deg celsius.
• 4 place chicken on a baking tray and cook for 20 minutes.
• 5 for sauce, melt butter in saucepan or wok over medium heat, then stir in 1 tablespoon of garam masala. when it puffs and bubbles, mix in combined ginger, garlic and chopped green chilli and saute for 5 minutes.
• 6 add tomato pasata/puree, tomato paste, chili powder, 1/2 tablespoon of garam masala and liquid smoke. bring to boil and then reduce heat.
• 7 add honey, fenugreek, cream, chicken cubes and drippings from the baking tray and simmer for about an hour until liquid thickens and is reduced by about one third.
• 8 garnish with fresh coriander and serve on basmati rice.