Chicken Makhani (Indian Butter Chicken)

Marinade

Chili powder

1 t

Lime juice

1 T.

Salt

1 ½ t (to taste)

Blend to make a paste

Rub paste into cuts. Place in plastic bag. Refrigerate for 30 minutes.

Combine and refrigerate for 4 hrs or overnight. Remove chicken from marinade and bake in large ungreased baking dish for 20 min at 350o. Baste with butter, turn, bake for 20 min more or until almost done.

Chicken thighs, skinless, boned

1 ¾ lbs.

Make shallow cuts.

Yogurt, plain (not nonfat)

1 c.

Line colander with cheesecloth. Fill with yogurt and drain for 15 minutes.

Stir to combine.

Lime juice

2 T.

Chili powder

2T

Garlic paste

2 T

Ginger paste

1 t.

Garam masala

½ t.

Vegetable (or canola) oil

2 T.

Mix thoroughly

Unsalted butter, melted

1-2 T.

Sauce

Unsalted butter, melted

1-2 T.

Garam masala (whole)

1 T.

Garlic paste

1 T

Ginger paste

1 T.

Chili peppers, mild, seeded, chopped

1 T.

Combine in order, cooking slightly as each is added. Cook until fragrant when all pastes are added.

Increase heat to medium-high and bring to boil, reduce heat and boil for 10 min.

Combine sugar, then cream, stirring constantly (dark sauce will turn orangey pink). Add cooked chicken to sauce, stirring to coat with sauce. Cook for 5 minutes. Serve hot with rice. Garnish with lime slices (optional).

Tomato paste

1 ¾ c.

Chili powder

1 t.

Garam masala (ground)

½ t.

Dried fenugreek leaves (aka kasturi methi)

½ t.

Water

1 c.

Combine

Salt

To taste

Sugar (or honey)

½ t. (to taste)

Heavy cream (or half-and-half)

1 c.

Garam masala (whole): whole cloves, crumbled cinnamon stick, whole black pepper, cardamom seeds