Ingredients
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1 1/2
-
1
-
1
-
-
3 - 4
-
1
-
-
2
-
1
-
3
-
-
-
-
-
Directions
Discover the authentic Restaurant Style Indian Butter Chicken (Chicken Makhani) recipe. This easy and flavorful dish will make you skip dining out. Includes tips for tandoori flavor and key ingredients. Experience the rich, aromatic flavors of Indian cuisine with our **Restaurant Style Indian Butter Chicken Recipe** (also known as Chicken Makhani). This dish is so delicious that your friends will always request it when they come over for dinner, and you’ll find it so satisfying that dining out for Butter Chicken will become a thing of the past.
One of the secrets to achieving that authentic restaurant quality is to use a few drops of liquid smoke for a ‘tandoori’ flavor and never skip the dried fenugreek leaves. These leaves are essential for giving your dish the signature taste you love from your favorite curry house.
Some have noted that the level of chili powder in the recipe may vary. North American chili powder often has less heat, so use the generic type commonly found in grocery stores or adjust to your preferred spice level—but don’t omit it entirely, as it adds a crucial layer of flavor.
For ingredients, the recipe calls for crushed tomatoes; however, tomato puree can also be used based on your texture preference. Both will yield excellent results, ensuring your Butter Chicken is rich and flavorful.
Additionally, while the original recipe does not include onions, feel free to add chopped onions or onion paste. Onions add depth to Indian dishes and can enhance the overall taste.
Save this Restaurant Style Indian Butter Chicken Recipe for your next dinner party or family meal. This authentic dish is sure to impress with its deep flavors and easy preparation. Happy cooking!
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Steps
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1
Done
|
To Marinade: Place Cubed Chicken in a Nonporous Bowl With Yogurt, Lemon Juice, Chili Powder, Salt and Liquid Smoke. Refrigerate For 1 Hour. |
|
2
Done
|
Mix in Garlic, Garam Masala, Butter, Chili Powder, Ginger Paste, Lemon Juice and Oil. Replace Cover and Refrigerate to Marinate For Another 3 to 4 Hours. |
|
3
Done
|
Preheat Oven to 400f 200c. |
|
4
Done
|
Place Chicken on an Oven Sheet and Bake in Preheated Oven For 20 Minutes. |
|
5
Done
|
to Make Sauce: Melt Butter in a Large Saucepan Over Medium Heat. Stir in 1 Tbsp Garam Masala. When Masala Begins to Puff and Bubble, Mix in Ginger, Garlic Paste and Green Chile Peppers. Saute 5 Minutes, Then Stir in Tomato Puree, Tomato Paste, Chili Powder, Salt, 1/2 Tbsp Garam Masala and a Couple More Drops of Liquid Smoke. Bring to a Boil; Reduce Heat to Low and Simmer, Stirring in Honey, Fenugreek and Cream. |
|
6
Done
|
Place Cooked Chicken in Sauce Mixture. Simmer on Medium-Low Heat For About an Hour or Until Liquid Is Reduced by 1/3. |
|
7
Done
|
Salt to Taste and Garnish With Fresh Chopped Cilantro Optional. |
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8
Done
|
Enjoy! |
