Boneless chicken simmered in butter and rich creamy tomato sauce Cooking Time: 40-50 minutes
\nServings: 4 Preparation Time: 4-6 hours<\/p>\n
Ingredients
\n\u2022Boneless chicken ,cut into 1\u00bd inch pieces\t400 grams
\n\u2022Lemon juice\t1 tablespoon
\n\u2022Kashmiri red chilli powder\t1 teaspoon
\n\u2022Salt\t to taste
\n\u2022Butter\t2 tablespoons
\n\u2022For marinade
\n\u2022Yogurt\t1\/2 cup
\n\u2022Ginger paste\t2 teaspoons
\n\u2022Garlic paste\t2 teaspoons
\n\u2022Kashmiri red chilli powder\t1\/2 teaspoon
\n\u2022Garam masala powder\t1\/2 teaspoon
\n\u2022Salt\t to taste
\n\u2022Mustard oil\t2 teaspoons
\n\u2022FOR MAKHNI GRAVY
\n\u2022Butter\t2 tablespoons
\n\u2022Green cardamom\t2
\n\u2022Clove\t2
\n\u2022Black peppercorns\t2-3
\n\u2022Cinnamon\t1 inch piece
\n\u2022Ginger paste\t1 teaspoon
\n\u2022Garlic paste\t1 teaspoon
\n\u2022Tomato puree\t1\/2 cup
\n\u2022Red chilli powder\t1\/2 teaspoon
\n\u2022Salt\t to taste
\n\u2022Sugar\t2 tablespoons
\n\u2022Kasoori methi\t1\/2 teaspoon
\n\u2022Fresh cream\t1\/2 cup<\/p>\n
Method
\nApply 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\u00b0C\/400\u00b0F\/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. Saut\u00e9 for two minutes, add the ginger and garlic pastes and saut\u00e9 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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