Chicken Makhani

Name: Chicken Makhani
Ingredients: 800 g chicken; 1 teaspoon kashmiri red chili powder; 1 tablespoon lemon juice; salt; Marination; 1 cup curds (yogurt); 2 tablespoons ginger paste; 2 tablespoons garlic paste; 1/2 teaspoon garam masala powder; 1 teaspoon kashmiri red chili powder; 2 tablespoons lemon juice; 2 tablespoons butter; 2 teaspoons mustard oil; salt; Makhani Sauce; 1 tablespoon whole garam masala; 400 g tomato puree; 2 tablespoons sugar or 2 tablespoons honey; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 tablespoon red chili powder; 1/2 teaspoon garam masala powder; 1 cup fresh cream; 1/2 teaspoon kasuri methi; 1 teaspoon chopped green chili; 50 g butter; salt

27 ingredients

21 steps

Ingredients

800 g chicken
1 teaspoon kashmiri red chili powder
1 tablespoon lemon juice
salt
Marination
1 cup curds (yogurt)
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon garam masala powder
1 teaspoon kashmiri red chili powder
2 tablespoons lemon juice
2 tablespoons butter
2 teaspoons mustard oil
salt
Makhani Sauce
1 tablespoon whole garam masala
400 g tomato puree
2 tablespoons sugar or 2 tablespoons honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasuri methi
1 teaspoon chopped green chili
50 g butter
salt

Directions

1

Skin and clean the chicken.
2

Make incisions with a sharp knife on breast and leg pieces.
3

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
4

Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
5

Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
6

Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
7

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.
8

Baste it with butter and cook for another 2 minutes.
9

Remove and keep aside.
10

Heat butter in a pan.
11

Add whole garam masala.
12

Let it crackle.
13

Then add ginger-garlic paste and chopped green chillies.
14

Cook for 2 minutes.
15

Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
16

Bring to a boil.
17

Reduce heat and simmer for 10 minutes.
18

Add sugar or honey and powdered kasoori methi.
19

Add cooked tandoori chicken pieces.
20

Simmer for 5 minutes and then add fresh cream.
21

Serve hot with naan or parantha.