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Chicken Makhani

Ingredients 

  • Chicken 800 gram midium pieces 
  • Ginger pest 3 teaspoon 
  • Garlic pest 2 teaspoon 
  • Yogurt 1 cup
  • Red chilli powder 1 teaspoon 
  • Tomato puree 400 gram 
  • Lemon juice 3 teaspoon 
  • Green chilli finely chopped 2 teaspoon 
  • Gram masala 1 teaspoon 
  • Coriander leaves finely chopped 1 handful 
  • Dried fenugreek 1 teaspoon 
  • Fresh cream 1 cup
  • Honey 3 teaspoon 
  • Butter 3 teaspoon 
  • Mustard oil 5 teaspoon 
  • salt as needed 

Method  

1. At first take chicken pieces and deep cut into pieces  with knife.  

2. Apply a mixture of red chili powder, lemon juice and salt to the chicken and leave aside for half an hour.

3. Hang yogurt in a muslin cloth for 15-20 minutes to take off extra water.

4. Mix in red chili powder, salt, ginger garlic paste, lemon juice, hotspice and mustard oil. Apply this marinade to the chicken pieces and chill in a freezer for 3-4 hours.

5. Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200°C) for 10-12 minutes or until almost done. Baste it with grease and stir fry for another 2 minutes. Take off and keep aside.

6. Heat up grease in a pan. Mix in whole hot spices. Let it crackle.

7. Then mix in ginger-garlic paste and cut green chilies. Stir fry for 2 minutes. Mix in tomato puree, red chili powder, hot spices, salt and one cup of water. Bring to a boil.

8. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes. Mix in sugar or honey and powdered dried fenugreek.

9. Mix in cooked tandoori chicken pieces. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.

10. Now chicken makhani is ready for Serve hot with naan or parantha!
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