RESTAURANT STYLE INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

READY IN:  6hrs 30mins	SERVES:  4

INGREDIENTSNutrition

• 1 1⁄2lbs boneless skinless chicken breasts
• 1tablespoon lemon juice
• 1tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)
• salt
• 3 -4drops liquid smoke
• 1cup full fat yogurt
• salt
• 2tablespoons garlic paste or 6 garlic cloves
• 1tablespoon garam masala
• 3tablespoons butter(melted)
• 1tablespoon Mexican chili powder
• 2tablespoons ginger paste
• 1tablespoon lemon juice
• 1tablespoon olive oil
• 1tablespoon butter
• 1 1⁄2tablespoons garam masala
• 1tablespoon ginger paste
• 1tablespoon garlic paste
• 1green chili pepper(Chopped)
• 1(28 ounce) can crushed tomatoes
• 1tablespoon tomato paste
• 1tablespoon Mexican chili powder
• salt
• 1⁄2tablespoon honey or 1⁄2 tablespoon sugar
• 1tablespoonfenugreek leaves
• 1cup heavy cream

DIRECTIONS

1. To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
2. 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. Preheat oven to 400°F (200°C).
4. Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
5. 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. Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
7. Salt to taste and garnish with fresh chopped cilantro (optional).
8. Enjoy!