Description
A rich preparation of chicken marinated in a curd and spice mixture.
| Ingredients-1 | |
|---|---|
| 2 tbsp | Butter |
| 1 tsp | Garam masala powder |
| 4 tbsp | Ginger & garlic paste |
| 1 cup | Curd / yogurt |
| 3 T | Lemon juice |
| 2 tsp | Kashmiri red chilli powder |
| 800 g | Chicken |
| 2 tbsp | Mustard oil |
| Ingredients-2 | |
|---|---|
| 1 tbsp | Whole garam masala |
| 400 g | Tomato puree |
| 2 tbsp | Sugar/honey |
| 2 tbsp | G.g.paste |
| 1 tbsp | Red chilli powder |
| 1 tbsp | Garam masala powder |
| 1 cup | Fresh cream |
| 1 tsp | Kasturi methi |
| 1 tsp | Chopped green chillies |
| 50 g | Butter |
| Salt |
Instructions
2. Apply a mixture of res chilli powder 1 tbsp, lemon juice 1tbsp and salt to chicken and leave aside for half an hour.
3.hang the yogurt in a muslin cloth for 15-30 minutes to remove extra water. Add redchilli powder 2 tbsp,salt, ginger garlic paste, lemon juice and refrigerate for 3 to 4 hrs.
4.Put the chicken onto a swewer and cook in a moderately hot tandoor or a preheated oven(200 celsius) for 10-12 minutes or until almmost marine, Baste it with butter and cook for another 2 minutes. Remove and keep aside.
from here to make Makhani sauce we will take items of 2 group.
5.Heat butter in a pan.Add whole garam masala. Let it crackle.Then add ginger-garlic paste and chopped green chilies. cook for 2 minutes.
6. Add tomao puree, red chilli powder ,garam masala powder, salt and one cup of water. Bring to boil.Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
7.Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
8.Serve hot with naan or paratha.1. Skin and clean the chicken.Make incissions with a sharp knife on breast and leg pieces.
2. Apply a mixture of res chilli powder 1 tbsp, lemon juice 1tbsp and salt to chicken and leave aside for half an hour.
3.hang the yogurt in a muslin cloth for 15-30 minutes to remove extra water. Add redchilli powder 2 tbsp,salt, ginger garlic paste, lemon juice and refrigerate for 3 to 4 hrs.
4.Put the chicken onto a swewer and cook in a moderately hot tandoor or a preheated oven(200 celsius) for 10-12 minutes or until almmost marine, Baste it with butter and cook for another 2 minutes. Remove and keep aside.
from here to make Makhani sauce we will take items of 2 group.
5.Heat butter in a pan.Add whole garam masala. Let it crackle.Then add ginger-garlic paste and chopped green chilies. cook for 2 minutes.
6. Add tomao puree, red chilli powder ,garam masala powder, salt and one cup of water. Bring to boil.Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
7.Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
8.Serve hot with naan or paratha.