If You Can't Take the Heat...

Earlier this year I bought a jar of sauce to make Makhani Chicken (Indian Butter Chicken). Basically, you put the sauce in a pan with cut up chicken and simmer. Very easy so, of course, I decided to see how I could make things more difficult by making it from scratch. Although it has quite a few steps, it is not really very difficult and it is sooooooo yummy! It was a bit spicy for my taste, but not too hot to eat and many of you like spicy more than I do.

Makhani Chicken (Indian Butter Chicken)
(Allow 4 hours for marinating)

1 1/4 lb skinless, boneless chicken breasts, cubed
2 1/2 TBSP lemon juice, divided
1/4 tsp salt
1 cup plain yogurt
2 1/2 TBSP minced garlic
1 TBSP + 1 1/4 tsp garam masala (this is a spice)
2 1/2 TBSP melted butter, divided
1 TBSP + 1 1/2 tsp chili powder, divided
2 1/2 TBSP ginger paste (I used grated, fresh ginger)
1 1/2 TBSP olive oil
1 TBSP chopped, green chili pepper (you can buy these in a little can)
2 cups tomato puree
1 cup water
1 TBSP honey
1 cup heavy cream

Marinate chicken in glass bowl with 1 TBSP lemon juice, 2 tsp chili powder and salt. Toss to coat and refrigerate for 1 hour.

In the meantime, drain yogurt in a cloth for 15 - 20 minutes. Place in a medium bowl. Add garlic paste, 1 1/4 tsp garam masala, 1 1/2 TBSP butter, 1 1/2 tsp chili powder, 1 1/2 TBSP ginger, 1 1/2 TBSP lemon juice and oil. Refrigerate until chicken is done marinating, then pour over chicken and marinate another 3 hours.

(If you want to serve this over rice, this would be a good time to put the rice on to cook).

Preheat oven to 400. Place chicken on grill pan. Bake 15 - 20 minutes, or until almost cooked through.

To make sauce, melt 1 TBSP butter in medium saucepan over medium heat. Add 1 TBSP garam masala and saute. Add 1 TBSP ginger paste, 1 TBSP garlic and green chile. Saute until tender, then add tomato puree, 1 tsp chili powder and water. Bring to a boil, reduce heat, add honey and simmer until chicken is done baking. Place chicken in sauce mixture. Continue cooking another 5 minutes or until chicken is no longer pink. Stir in cream. Serve over rice.

(I found this to be pretty runny, but maybe that is how it is supposed to be. I might thicken it a bit with just a little flour the next time).