Butter Chicken – Chicken Makhani

Recipe Courtesy of Nikki Kainth

Ingredients

• 1 kg boneless chicken thighs
• ½ lemon, juiced
• ½ tsp salt
• 2 tsp chili powder (or paprika)
• 3 tsp dried fenugreek
• 1/2 tsp turmeric
• 2 tsp garam masala
• ¾ tbsp oil
• 1 Tbsp garlic, paste
• 1 Tbsp ginger, paste
• ½ c plain greek yogurt
• 1-2 green chilis
• 2 tbsp butter
• ½ tsp cinnamon
• 2 cloves
• ½ tsp cardamom
• 4 large tomatoes
• ½ c. cashews
• 2 tsp sugar
• 100ml heavy cream
• 1 c. water

Preparation

1. Dice chicken into bite sized pieces.
2. Marinate chicken with lemon juice, 1 tsp chili pepper and salt, for about 20 minutes.
3. Mix yogurt, 1 tsp fenugreek, oil, turmeric, ½ Tbsp garlic, ½ Tbsp ginger, 1 tsp garam masala.
4. Toss chicken in marinade, and refrigerate at least 12 hours. 
5. Puree cashews and tomatoes together, set aside.
6. Heat a skillet to high heat.  
7. Melt 1 tbsp of butter.  Add the chicken.  
8. Cook the chicken until the liquid has cooked out and the chicken begins to turn golden.
9. Remove the chicken from the skillet and set aside.
10.  Reduce the heat to medium and add remaining butter, cinnamon, cloves and cardamom.  Cook for one minute.
11. Add remaining ginger, garlic and chilis.  Fry until fragrant, about 1 minute.
12.  Add the tomato cashew puree,  chili powder, sugar and salt.
13. Mix and cook until the sauce thickens and pulls away from the sides of the pan.  
14. Add water, and bring to a boil.
15.  Add the chicken, reduce to a simmer and cook for about 5 minutes.
16.  Add remaining garam masal and fenugreek.
17.  Turn off the heat, and pour cream around the dish.
18.  Serve with naan or basmati rice.  

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