Ingredients

The following ingredients have 4 Servings
  • 400 gm Chicken (Boneless, cut into 1 ½ inch pieces)
  • 1 tbsp Lemon juice
  • 1 tsp Kashmiri red chili powder
  • Salt (to taste)
  • 2 tbsp Butter
  • 1/2 cup Yogurt
  • 2 tsp Ginger paste
  • 2 tsp Garlic paste
  • 1/2 tsp Kashmiri red chili
  • 1/2 tsp Garam masala
  • Salt (to taste)
  • 2 tsp Mustard oil
  • 2 tbsp Butter
  • 2 Green cardamom
  • 2 Cloves
  • 2 to 3 Black peppercorns
  • 1 inch Cinnamon (1 inch piece)
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1/2 cup Tomato puree
  • 1/2 tsp Red chili powder
  • Salt (to taste)
  • 2 tbsp Sugar
  • 1/2 tsp Kasoori methi
  • 1/2 cup Cream (fresh )

Instruction

  • Apply a mixture of red chili powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
  • Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chili and garam masala powders, salt and mustard oil.
  • Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours
  • Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.
  • Baste with the butter and cook for another two minutes. Remove and set aside.
  • To make the makhni gravy, heat the butter in a nonstick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.
  • Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chili powder, salt and half cup of water.
  • Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.
  • Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.