Chicken Makhani

Ingredients (Serves: 2)

• 800 gms Chicken
• 1 tsp Kashmiri Red Chili Powder
• 1 tbsp Lemon Juice
• Salt To Taste

For Marinade . . .
• 1 cup Yogurt
• 1 tsp Kashmiri Red Chili Powder
• 2 tbsp Butter
• 2 tbsp Ginger Paste
• 2 tbsp Garlic Paste
• 2 tbsp Lemon Juice
• 1/2 tsp Garam Masala Powder
• 2 tsp Mustard Oil
• Salt To Taste

For Makhani Gravy . . .
• 400 gms Tomato Puree
• 3 tbsp Butter
• 1 tbsp Ginger Paste
• 1/2 tsp Kasoori Methi
• 1 cup Fresh Cream
• 1 tbsp Garlic Paste
• 1 tbsp Red Chili Powder
• 1 tsp Chopped Green Chillies
• 1 tbsp Garam Masala Whole
• 1/2 tsp Garam Masala Powder
• 2 tbsp Sugar/ Honey
• Salt To Taste

Method

1. Skin and clean the chicken.
2. Make incisions on leg pieces and breast with a sharp knife.
3. SApply a mixture of Red Chili Powder, Lemon Juice and Salt to the Chicken and leave aside for half an hour.
4. Take off extra water by hanging the Yogurt in a muslin cloth for 15-20 minutes.
5. Mix in Red Chili 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.
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 Chili powder, Garam Masala powder, Salt and one cup of water.
16. Bring to a boil.
17. Lower heat up and simmer the flame for 10 minutes.
18. Mix in Sugar or Honey and powdered Kasoori Methi.
19. Mix in cooked tandoori chicken pieces.
20. Simmer the flame for 5 minutes and then mix in fresh Cream.
21. Serve hot with Naan.