Chicken Makhani recipe

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste
How to make chicken makhani :
  • 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 take off extra water.
  • Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  • Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
  • Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
  • Baste it with grease and stir fry for another 2 minutes.
  • Take off and keep aside.
  • Heat up grease in a pan.
  • Mix in whole garam masala.
  • Let it crackle.
  • Then mix in ginger-garlic paste and cut green chillies.
  • Stir fry for 2 minutes.
  • Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  • Bring to a boil.
  • Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
  • Mix in sugar or honey and powdered kasoori methi.
  • Mix in cooked tandoori chicken pieces.
  • Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
  • Serve hot with naan or parantha.