FOR MARINADE:
1/2 kg Boneless Chicken 1 tablespoon lemon Juice 2 teaspoon Kashmiri red chilli powder Salt to taste 1/2 Cup Yogurt 2 teaspoon Ginger paste 2 teaspoon Garlic paste 1/2 teaspoon garam masala powder Salt to taste 2 teaspoon Mustard oil FOR MAKHNI GRAVY: 2 tablespoon Butter 2 Green Cardamom 2 Cloves 2-3 Black peppercorns 1 inch Cinnamon 1/2 cup Tomato Puree 5 tomatoes blended 1 teaspoon Kashmiri red Chilli powder Salt to taste 2 tablespoon Sugar / Honey 1/2 teaspoon Kasuri methi 1/2 Cup Fresh Cream |
1. Apply mixture of 1 teaspoon Kashmiri red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.
2. Take yogurt and add, ginger and garlic paste, remaining Kashmiri red chilli powder, garam masala, salt and mustard oil. 3. Apply this marinade to chicken pieces and set them in refrigerator for 3-4 hours. 4. Preheat Oven to 200 degree celsius. Bake chicken pieces for 1 hour or until properly cooked. 5. Apply Butter on Chicken pieces and bake for other 2 minutes. For Gravy: 1. Add Blended tomatoes in a Pan, add green cardamoms, cloves, black peppercorns, Cinnamon and add 1/2 cup water and bring it to a boil. and cook on medium heat for 10 minutes. 2. Strain the tomatoes through a sieve so as to remove the spices. 3. Now take Butter in a Pan add ginger and garlic paste, now add strained liquid from tomatoes. 4. Add Tomato Puree, kashmiri red chilli Powder, salt and 1/4 cup water. 5. Bring mixture to a boil. Reduce the heat and simmer for 10 minutes. Add Sugar or Honey and kasoori Methi. 6. Add cooked Chicken pieces, simmer for 5 minutes. 7. Add the fresh cream. 8. Serve hot with Naan or Paratha |
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