Makhani Murgh

Makhani Murgh

Ingredients

• Chicken 1 kg
• Lemon juice 1 tbsp
• Kashmiri red chili powder 1 tsp
• Salt to taste
• Butter 2 tbsp
• For marinade
• Yogurt 1 cup
• Salt to taste
• Garlic paste ½ tsp
• Garam masala powder ½ tsp
• Kashmiri red chili powder 1 tsp
• Ginger paste 2 tbsp
• Lemon juice 2 tbsp
• Oil 2 tbsp

For Gravy

• Butter 2 tbsp
• Ginger paste 1 tbsp
• Green chilies, chopped 4 – 5
• Red chili powder 1 tbsp
• Salt to taste
• Dry fenugreek leaves ½ tsp
• Whole garam masala 1 tbsp
• Garlic paste 1 tbsp
• Tomato puree 400 grams
• Garam masala powder ½ tsp
• Sugar or Honey 2 tbsp
• Cream 1 cup

Method

• Put cuts on the chicken. Apply a mixture of red chili powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes.
• Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chilies. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or paratha.