a curd and spice mixture.
INGREDIENTS METHOD
Chicken 800 gms.
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.
Salt To taste
Makhani Sauce
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
Salt To taste.
METHOD
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.
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