Ingredients
Boneless chicken ,cut into 1½ inch pieces
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400 grams
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Lemon juice
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1 tablespoon
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Kashmiri red chilli powder
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1 teaspoon
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Salt
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to taste
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Butter
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2 tablespoons
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For marinade
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Yogurt
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1/2 cup
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Ginger paste
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2 teaspoons
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Garlic paste
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2 teaspoons
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Kashmiri red chilli powder
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1/2 teaspoon
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•
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Garam masala powder
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1/2 teaspoon
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•
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Salt
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to taste
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•
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Mustard oil
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2 teaspoon
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FOR MAKHNI GRAVY
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Butter
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2 tablespoons
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Green cardamom
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2
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Clove
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2
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Black peppercorns
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2-3
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Cinnamon
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1 inch piece
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Ginger paste
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1 teaspoon
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Garlic paste
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1 teaspoon
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Tomato puree
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1/2 cup
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•
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Red chilli powder
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1/2 teaspoon
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•
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Salt
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to taste
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•
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Sugar
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2 tablespoons
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Kasoori methi
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1/2 teaspoon
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Fresh cream
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1/2 cup
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Method
Apply a mixture of red chilli powder, lemon
juice and salt to the chicken pieces and set aside for half an hour in the
refrigerator.
Hang
the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra
water. Add the ginger and garlic pastes, red chilli and garam masala powders,
salt and mustard oil. Apply this marinade to the chicken pieces and place them
in the refrigerator for three to four hours.
Preheat the oven to 200°C/400°F/Gas
Mark 6. String the chicken pieces onto
skewers and cook in the preheated oven or a moderately hot tandoor for ten to
twelve minutes or until almost done.
Baste with the butter and cook for another two
minutes. Remove and set aside.
To
make the makhni gravy, heat the butter in a non-stick pan. Add the green
cardamoms, cloves, peppercorns and cinnamon.
Sauté for two minutes, add the ginger and
garlic pastes and sauté for two minutes. Add the tomato puree, red chilli
powder, salt and half cup of water.
Bring the mixture to a boil. Reduce the
heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori
methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add
the fresh cream. Serve hot with naan or parantha.
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