Recipe: Restaurant Style Indian Butter Chicken (Chicken Makhani)
Description: My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants!

I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house!

UPDATE: One individual has complained that there is excess chili powder in this recipe. 
It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual  'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne.
(I hope this clarifies any confusion!)
Ingredients: [{"text": "1 1/2 lbs boneless skinless chicken breasts"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)"}, {"text": "salt"}, {"text": "3 -4 drops liquid smoke"}, {"text": "1 cup full fat yogurt"}, {"text": "salt"}, {"text": "2 tablespoons garlic paste or 6 garlic cloves"}, {"text": "1 tablespoon garam masala"}, {"text": "3 tablespoons butter (melted)"}, {"text": "1 tablespoon Mexican chili powder"}, {"text": "2 tablespoons ginger paste"}, {"text": "1 tablespoon lemon juice"}, {"text": "1 tablespoon olive oil"}, {"text": "1 tablespoon butter"}, {"text": "1 1/2 tablespoons garam masala"}, {"text": "1 tablespoon ginger paste"}, {"text": "1 tablespoon garlic paste"}, {"text": "1 green chili pepper (Chopped)"}, {"text": "1 (28 ounce) can crushed tomatoes"}, {"text": "1 tablespoon tomato paste"}, {"text": "1 tablespoon Mexican chili powder"}, {"text": "salt"}, {"text": "1/2 tablespoon honey or 1/2 tablespoon sugar"}, {"text": "1 tablespoon fenugreek leaves"}, {"text": "1 cup heavy cream"}]
Instructions: To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
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.
Preheat oven to 400&deg;F (200&deg;C).
Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
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.
Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
Salt to taste and garnish with fresh chopped cilantro (optional).
Enjoy!
