• Chicken
• 800 grams
• Lemon juice
• 1 tablespoon
• Kashmiri red chilli powder
• 1 teaspoon
• Salt
• to taste
• Butter
• 2 tablespoons
• FOR MARINADE
• Yogurt
• 1 cup
• Salt
• to taste
• Garlic paste
• 1/2 teaspoon
• Garam masala powder
• 1/2 teaspoon
• Kashmiri red chilli powder
• 1 teaspoon
• Ginger paste
• 2 tablespoons
• Lemon juice
• 2 tablespoons
• Mustard oil
• 2 tablespoons
• FOR MAKHNI GRAVY
• Butter
• 50 grams
• Ginger paste
• 1 tablespoon
• Green chillies, chopped
• 4-5
• Red chilli powder
• 1 tablespoon
• Salt
• to taste
• Dry fenugreek leaves (kasuri methi)
• 1/2 teaspoon
• Whole garam masala
• 1 tablespoon
• Garlic paste
• 1 tablespoon
• Tomato puree
• 400 grams
• Garam masala powder
• 1/2 teaspoon
• Honey
• 2 tablespoons
• Cream
• 1 cup

Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

by Pak101.com (few years ago!) / 1865 views