Makhani Chicken (Indian Butter Chicken)

  • 303saves
  • 5hr15min

About this recipe: This fragrant, spicy Indian butter chicken recipe is from the owner of my favourite Indian restaurant, India Cuisine. Serve with hot Indian bread.

Vijar Bhaardwaj

Ingredients

Serves: 6 

  • 800g skinless, boneless chicken breast fillets - cubed
  • 1 tablespoon lemon juice
  • 1 tablespoon chilli powder
  • salt to taste
  • For the marinade
  • 200g yoghurt
  • salt to taste
  • 2 tablespoons garlic paste
  • 1/2 tablespoon garam masala
  • 2 tablespoons melted butter
  • 1 tablespoon chilli powder
  • 2 tablespoons ginger paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • For the sauce
  • 1 knob butter
  • 1 tablespoon garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped green chilli
  • 500g passata
  • 1 tablespoon chilli powder
  • salt to taste
  • 250ml water
  • 1 tablespoon honey
  • 1/2 teaspoon dried fenugreek leaves
  • 250ml double cream

Method

Prep:1hr  ›  Cook:15min  ›  Extra time:4hr  ›  Ready in:5hr15min 

  1. To marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chilli powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
  2. Drain yoghurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil. Pour yoghurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
  3. Preheat oven to 200 C / Gas mark 6.
  4. Place chicken on skewers. Place skewers in a 23x33cm (9x13 in) baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
  5. 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 chilli. Saute until tender, then stir in passata, chilli powder, salt and water. Bring to the boil; reduce heat to low and simmer, stirring in honey and fenugreek.
  6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in cream, heat through and serve.

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Reviews (10)

granniespice
4

Wow...Loved this recipe.Will definitely be making it again but will have to cut down on the amount of chili as my other half found it a bit too spicy for his taste. Would say to anyone thinking about trying this recipe you won't be dissappointed. - 03 Mar 2013

sharon389
4

This sounds like a lovely recipe, but is it not really hot considering there are three tablespoons of chilli powder in all? - 25 May 2011

HeikeRich
2

nice and spicy, everyone loved it. particularly liked the fact that it did not ask for any onions! - 29 Sep 2011

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