Chicken Makhani (Butter Chicken)

• 400 g whole chickens, cut in portions (bone on, tikka cut)
• 1 teaspoon red chili powder
• 1 tablespoon lemon juice
• salt
• 12 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 14 teaspoon garam masala
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 2 teaspoons mustard oil (optional) or 2 teaspoons any oil (optional)
• salt
• 1 tablespoon garam masala
• 400 g tomato puree
• 2 tablespoons honey (or less, depending on taste)
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon red chili powder
• 12 teaspoon garam masala powder
• 12 cup cream
• 12-1 teaspoon kasuri methi (dried and powdered fenugreek leaves)
• 1 teaspoon chopped green chili
• 50 g butter
• salt

1. Make incisions in chicken.
2. Apply the first 3 ingredients to chicken and leave 1/2 hour.
3. apply marinade to chicken.
4. Leave, covered, in fridge - at least 5 hours.
5. Overnight is best.
6. Bake on skewers in oven 10 - 12 minutes.
7. Brush with butter, bake another 2-5 minutes.
8. makhani Sauce:.
9. Heat butter in pan.
10. Add whole garam masala.
11. When it crackles, add garlic, ginger and chillies.
12. Cook 2 minutes.
13. Add puree, chilli powder, garam masala, salt.
14. Saute.
15. add 1 cup water and boil.
16. Simmer 10 mins, covered, then a few mins uncovered.
17. Add honey and fenugreek + baked chicken.
18. Cook 5 minutes Simmer 5 minutes Add cream and serve.
19. Note: cream is always added just before serving.

whole chickens, red chili powder, lemon juice, salt, yogurt, ginger paste, garlic, garam masala, chili powder, lemon juice, butter, mustard oil, salt, garam masala, tomato puree, honey, ginger, garlic, red chili powder, garam masala, cream, kasuri methi, green chili, butter, salt

Taken from www.food.com/recipe/chicken-makhani-butter-chicken-190771 (may not work)