surf india

Chicken Makhani

chicken makhani

Ingredients (Serves: 2)

  • - 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

  • - Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
  • - Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Saut√© for a minute, then add coriander powder and red chilli powder.
  • - Stir in tomato puree and cashew nut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
  • - Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
  • - Serve with naan or parantha.
  • - Make cashew nut paste by soaking half-cup cashew nuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashew nuts, you can use cashew nut pieces (tukda).