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» Nardeep Kaur

Chicken Makhani

Ingredients (Serves: 2) Chicken Makhani

Chicken Makhani

800 gms Chicken
1 tsp Kashmiri Red Chili Powder
1 tbsp Lemon Juice
Salt To Taste

For Marinade . . .

1 cup Yogurt
1 tsp Kashmiri Red Chili Powder
2 tbsp Butter
2 tbsp Ginger Paste
2 tbsp Garlic Paste
2 tbsp Lemon Juice
1/2 tsp Garam Masala Powder
2 tsp Mustard Oil
Salt To Taste

For Makhani Gravy . . .

400 gms Tomato Puree
3 tbsp Butter
1 tbsp Ginger Paste
1/2 tsp Kasoori Methi
1 cup Fresh Cream
1 tbsp Garlic Paste
1 tbsp Red Chili Powder
1 tsp Chopped Green Chillies
1 tbsp Garam Masala Whole
1/2 tsp Garam Masala Powder
2 tbsp Sugar/ Honey
Salt To Taste

Method

Skin and clean the chicken.
Make incisions on leg pieces and breast with a sharp knife.
SApply a mixture of Red Chili Powder, Lemon Juice and Salt to the Chicken and leave aside for half an hour.
Take off extra water by hanging the Yogurt in a muslin cloth for 15-20 minutes.
Mix in Red Chili powder, Salt, Ginger-Garlic Paste, Lemon Juice, Garam Masala powder and Mustard oil.
Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
Put the chicken onto a skewer and stir fry in a moderately hot Tandoor or a preheated oven (200 degrees Celsius) for 10-12 minutes.
Baste it with Grease and stir fry for another 2 minutes.
Take off and keep aside.
Heat up grease in a pan.
Mix in whole Garam Masala.
Let it crackle.
Then mix in Ginger-Garlic paste and cut Green Chillies.
Stir fry for 2 minutes.
Mix in Tomato Puree, Red Chili powder, Garam Masala powder, Salt and one cup of water.
Bring to a boil.
Lower heat up and simmer the flame for 10 minutes.
Mix in Sugar or Honey and powdered Kasoori Methi.
Mix in cooked tandoori chicken pieces.
Simmer the flame for 5 minutes and then mix in fresh Cream.
Serve hot with Naan.

View Comments

By Ramesh negi (on Apr 17, 2011 07:16 PM)

Its nice

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