Ingredients:
Chicken……………………………….............800 gms
Kashmiri red chilli powder………………1 tbsp
Lemon juice………………………………….1 tbsp
Salt to taste
For Marinate
Yogurt……………………………………………1 cup
Kashmiri red chilli powder………………..1 tbsp
Ginger paste……………………………………2 tbsp
Lemon juice………………………………...…..2 tbsp
Garlic paste…………………………….......…..2 tbsp
Garam masala powder…………………...….1/2 tbsp
Mustard oil…………………………………........2 tbsp
Butter …………………………………………...…2 tbsp
Salt to taste
For Makhani Gravy
Tomato puree……………………………………400 gms
Butter………………………………………………3 tbsp
Green chillies (chopped)………………….… 1 tbsp
Kasoori methi…………………………………….1/2 tbsp
Fresh cream………………………………………1 cup
Ginger paste………………………………….…..1 tbsp
Red chilli powder…………………………..……1 tbsp
Garam masala whole…………………………..1 tbsp
Garam masala powder………………………..1 tbsp
Sugar/ honey………………………………...…..2 tbsp
Garlic paste……………………………………..…1 tbsp
Salt to taste
Preparation:
1. Skin and clean the chicken.
2. Make incisions with a sharp knife on breast and leg pieces.
3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
4. Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
5. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
6. Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
7. 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.
8. Baste it with grease and stir fry for another 2 minutes.
9. Take off and keep aside.
10. Heat up grease in a pan.
11. Mix in whole garam masala.
12. Let it crackle.
13. Then mix in ginger-garlic paste and cut green chillies.
14. Stir fry for 2 minutes.
15. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
16. Bring to a boil.
17. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
18. Mix in sugar or honey and powdered kasoori methi.
19. Mix in cooked tandoori chicken pieces.
20. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
21. Serve hot with naan or parantha.
Chicken……………………………….............800 gms
Kashmiri red chilli powder………………1 tbsp
Lemon juice………………………………….1 tbsp
Salt to taste
For Marinate
Yogurt……………………………………………1 cup
Kashmiri red chilli powder………………..1 tbsp
Ginger paste……………………………………2 tbsp
Lemon juice………………………………...…..2 tbsp
Garlic paste…………………………….......…..2 tbsp
Garam masala powder…………………...….1/2 tbsp
Mustard oil…………………………………........2 tbsp
Butter …………………………………………...…2 tbsp
Salt to taste
For Makhani Gravy
Tomato puree……………………………………400 gms
Butter………………………………………………3 tbsp
Green chillies (chopped)………………….… 1 tbsp
Kasoori methi…………………………………….1/2 tbsp
Fresh cream………………………………………1 cup
Ginger paste………………………………….…..1 tbsp
Red chilli powder…………………………..……1 tbsp
Garam masala whole…………………………..1 tbsp
Garam masala powder………………………..1 tbsp
Sugar/ honey………………………………...…..2 tbsp
Garlic paste……………………………………..…1 tbsp
Salt to taste
Preparation:
1. Skin and clean the chicken.
2. Make incisions with a sharp knife on breast and leg pieces.
3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
4. Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
5. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
6. Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
7. 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.
8. Baste it with grease and stir fry for another 2 minutes.
9. Take off and keep aside.
10. Heat up grease in a pan.
11. Mix in whole garam masala.
12. Let it crackle.
13. Then mix in ginger-garlic paste and cut green chillies.
14. Stir fry for 2 minutes.
15. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
16. Bring to a boil.
17. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
18. Mix in sugar or honey and powdered kasoori methi.
19. Mix in cooked tandoori chicken pieces.
20. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
21. Serve hot with naan or parantha.
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