Credits: indianfoodforever
img credits: bestrecipetube.blogspot
Ingredients:
800 gms 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
Methods:
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.
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