This fragrant, spicy Indian butter chicken recipe with yogurt marinade is from the owner of India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.
Ingredients
Marinade
- 1 ¾ pounds skinless, boneless chicken breast halves – cubed
- 3 tablespoons lemon juice, divided
- 2 tablespoons chili powder, divided
- salt to taste
- 1 cup yogurt
- 2 tablespoons olive oil
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons melted butter
- 1 ½ teaspoons garam masala
Sauce
- 1 tablespoon butter
- 1 tablespoon garam masala
- 1 tablespoon ginger paste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped green chile pepper
- 2 cups tomato puree
- 1 cup water
- 1 tablespoon chili powder
- salt to taste
- 1 tablespoon honey
- ½ teaspoon dried fenugreek leaves
- 1 cup heavy cream
Directions
Step 1
Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
Step 2
Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
Step 3
Preheat the oven to 400 degrees F (200 degrees C).
Step 4
Place chicken on skewers; arrange in a 9×13-inch baking dish.
Step 5
Bake in the preheated oven until almost cooked through, about 20 minutes.
Step 6
Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Saut? until tender, 2 to 3 minutes; stir in tomato pur?e, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Step 7
Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 492 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat15g | 73% |
Cholesterol149mg | 50% |
Sodium666mg | 29% |
Total Carbohydrate19g | 7% |
Dietary Fiber4g | 13% |
Total Sugars10g | |
Protein36g | |
Vitamin C23mg | 114% |
Calcium159mg | 12% |
Iron3mg | 19% |
Potassium950mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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