Chicken – 1 kg
For marination
1 cup curd
2 tsp ginger paste
2 tsp garlic paste
1 tsp jeera powder
1 tbsp lemon juice
2 tbsp mustard oil
1 tsp kashmiri red chilli powder
½ tsp saffron
Salt acc. To taste
2 tbsp butter for basting
A pinch red colour(food colour)
For makhani gravy:-
2 cinnamon sticks (crushed)
2 black cardamom(crushed)
2 green cardamom (crushed)
2 laung
2 tej patta
50 gms butter
2 " piece ginger
10 – 12 flakes of garlic
2-3 green chillies chopped (optional)
400 gms tomato puree
1 tsp red chilli powder( kashmiri)
½ tsp garam masala
Salt acc. To taste
2 tsp sugar
½ tsp kasoori methi
½ cup cream
1 tbsp kaju paste
Method:-
1 Clean chicken . Make incisions on breast leg pieces…….
3. For marination hang curd in a muslin cloth for 15- 20 mins to remove water. Add chilli powder , salt, ginger garlic paste , lemon juice , garam masala powder , mustard oil ,jeera powder ,red colour , and saffron to the hang curd.
4 Apply this to the chicken pieces and refrigerate for 3-4 hours.
5 Put the chicken on to a skewer and cook in a pre-heated oven (200 degree C) FOR 10 – 15 mins or until almost done . Baste it with butter and bake for another 2 mins . Remove and keep aside. If you have no microwave, do not worry you can make it in a can(kadhai) until almost done.
6 For gravy , make a paste of ginger and garlic .
7 Heat butter in a pan . Add whole garam masala . Let it crackle . Add ginger garlic paste and chopped green chillies . Cook for 2 mins .
8 Add tomato puree, kaju paste, red chilli powder , garam masala , salt, and 1 cup of water . Bring it to a boil . Reduce heat and simmer for 10 mins . Add sugar and kasoori methi .
9 Add cooked tandoori chicken piece . simmer for mins . Then add cream .
10 Serve hot garnished with coriander leaves
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