Chicken Makhani Kind Of

Chicken Makhani kind of cuz I don't do dark meat, which is traditionally what is called for, and I cheat and use jarred Makhani sauce from Rasika in Washington, DC (which is also carried in Whole Foods around the District). Here's the remainder of the recipe which includes homemade Makhani sauce for all y'all non cheaters...

1 3/4 lbs. skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

To marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour...

1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil

*I found all the unfamiliar ingredients at a Food Lion

Have your Sous-Chef drain yogurt in a cheese cloth for 15 to 20 minutes...

Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours...

Preheat oven to 4oo°. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes or until almost cooked through...

Prepare jarred or homemade sauce as directed...

Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside...

Serve over Basmati rice...

Melt chopped garlic and butter together...

Distribute with a pastry brush over Whole Foods or Teeters fresh Naan and cook according to directions on package. Another great cheaters trick...

Kindness of Babe who always acts as though everything I cook is the best thing he ever ate. Even when I cheat...XXOO