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Categories:
chicken kashmiri red chili powder lemon juice salt Marination ginger paste garlic Garam Masala kashmiri red chili powder lemon juice butter mustard oil salt sauce Garam Masala tomato puree sugar ginger paste garlic red chili powder Garam Masala fresh cream kasuri methi green chili butter salt
Viewed: 53 - Published at: 6 years agoIngredients
- 800 g chicken
- 1 teaspoon kashmiri red chili powder
- 1 tablespoon lemon juice
- salt
- Marination
- 1 cup curds (yogurt)
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1/2 teaspoon garam masala powder
- 1 teaspoon kashmiri red chili powder
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 2 teaspoons mustard oil
- salt
- Makhani Sauce
- 1 tablespoon whole garam masala
- 400 g tomato puree
- 2 tablespoons sugar or 2 tablespoons honey
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon red chili powder
- 1/2 teaspoon garam masala powder
- 1 cup fresh cream
- 1/2 teaspoon kasuri methi
- 1 teaspoon chopped green chili
- 50 g butter
- salt
Method
- Skin and clean the chicken.
- Make incisions with a sharp knife on breast and leg pieces.
- Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
- Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
- Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
- Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
- Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
- Baste it with butter and cook for another 2 minutes.
- Remove and keep aside.
- Heat butter in a pan.
- Add whole garam masala.
- Let it crackle.
- Then add ginger-garlic paste and chopped green chillies.
- Cook for 2 minutes.
- Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add sugar or honey and powdered kasoori methi.
- Add cooked tandoori chicken pieces.
- Simmer for 5 minutes and then add fresh cream.
- Serve hot with naan or parantha.
