Chicken Makhani

Ingredients:

800 grams chicken

1 tsp kashmiri red chilli powder

salt to taste

1 tblsp lemon juice

For Marinade

1 cup yogurt

1 tsp kashmiri red chilli powder

salt to taste

2 tblsp ginger paste

2 tblsp lemon juice

2 tblsp garlic paste

1/2 tsp garam masala powder

2 tsp mustard oil

2 tblsp butter

For Makhani Gravy

400 gms tomato puree

3 tblsp butter

1 tsp green chillies (chopped)

1/2 tsp kasoori methi

1 cup fresh cream

1 tblsp ginger paste

1 tblsp red chilli powder

salt to taste

1 tblsp garam masala whole

1/2 tsp garam masala powder

2 tblsp sugar/ honey

1 tblsp garlic paste

How to make chicken makhani :

-Skin and clean the chicken.

-Make incisions with a sharp knife on breast and leg pieces.

-Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

-Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.

-Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.

-Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours

-Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.

-Baste it with grease and stir fry for another 2 minutes

-Take off and keep aside.

-Heat up grease in a pan.

-Mix in whole garam masala.

-Let it crackle.

-Then mix in ginger-garlic paste and cut green chillies.

-Stir fry for 2 minutes.

-Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water

-Bring to a boil.

-Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.

-Mix in sugar or honey and powdered kasoori methi.

-Mix in cooked tandoori chicken pieces.

-Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.

-Serve hot with naan or parantha.