Chicken Makhani

Ingredients list for Chicken Makhani

• 800 grams Chicken skinned and cut into 8 pieces on the bone
• 1 teaspoon Kashmiri red chilli
• 1 tablespoon Lemon juice
• to taste Salt
• 2 tablespoons Butter
• Marination
• 1 cup Yogurt
• 1 teaspoon Kashmiri red chilli powder
• to taste Salt
• 2 teaspoons Ginger paste
• 2 teaspoons Garlic paste
• 2 tablespoons Lemon juice
• 1/2 teaspoon Garam masala powder
• 2 tablespoons Mustard oil
• Makhani gravy
• 3 tablespoons Butter
• 2-3 Green cardamoms
• 4-5 Cloves
• 7-8 Black peppercorns
• 1 inch stick Cinnamon
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 2 Green chillies chopped
• 400 grams Tomato puree
• 1 tablespoon Red chilli powder
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 2 tablespoons Sugar/honey
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi)
• 1/4 cup Fresh cream

Method

1. Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
2. Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil, hung yogurt and mix well. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
3. String 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. Set aside.
4. For the makhani gravy, heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well.
5. Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream.
6. Serve hot with naan or parantha.

Nutrition Info