Chicken Makhani

Kashmiri Red Chili Powder 1 tsp.

Lemon Juice 1 tbsp.

Salt To taste

Marination

Curd (Yogurt) 1 cup.

Ginger paste 2 tbsps.

Garlic paste 2.tbsps.

Garam Masala powder 1/2 tsp.

Kashmiri Red chili powder 1 tsp.

Lemon juice 2 tbsps.

Butter 2 tbsps.

Mustard oil 2 tsps.

Whole garam masala 1 tbsp.

Tomato puree 400 gms.

Sugar/Honey 2 tbsps.

Ginger paste 1 tbsp.

Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

Garam masala powder ½ tsp.

Fresh cream 1cup.

Kasoori methi ½ tsp.

Chopped green chilies 1 tsp.

Butter 50 gms

1. Skin and clean the chicken. Make incisions with a

sharp knife on breast and leg pieces.

2. Apply a mixture of red chilli powder, lemon juice

and salt to the chicken and leave aside for half an

hour.

3. Hang the yogurt in a muslin cloth for 15-20

minutes to remove extra water. Add red chilli

powder, salt, ginger-garlic paste, lemon juice,

garam masala powder and mustard oil.

4. Apply this marinade to the chicken pieces and

refrigerate for 3 to 4 hours.

5. Put the chicken onto a skewer and cook in a

moderately hot tandoor or a preheated oven (200

degrees celsius) for 10-12 minutes or until almost

done. Baste it with butter and cook for another 2

minutes. Remove and keep aside.

6. Heat butter in a pan. Add whole garam masala.

Let it crackle. Then add ginger-garlic paste and

chopped green chillies. Cook for 2 minutes.

7. Add tomato puree, red chilli powder, garam

masala powder, salt and one cup of water. Bring to

a boil. Reduce heat and simmer for 10 minutes. Add

sugar or honey and powdered kasoori methi.

8. Add cooked tandoori chicken pieces. Simmer for

5 minutes and then add fresh cream.

9. Serve hot with naan or parantha.