Ingredients
- 800 gm chicken
- 1 tsp Kashmiri Red Chili Powder
- Salt to taste
- 1 tbsp Lemon Juice
For Marinade:
- 1 cup Yogurt
- 1 tsp Kashmiri Red Chili Powder
- Salt to taste
- 2 tbsp Ginger Paste
- 2 tbsp Lemon Juice
- 2 tbsp Garlic Paste
- 1/2 tsp Garam Masala Powder
- 2 tsp Mustard Oil
- 2 tbsp Butter
For Gravy:
- 400 gm Tomato Puree
- 3 tbsp Butter
- 1 tsp Green Chillies (chopped)
- 1/2 tsp Kasoori Methi
- 1 cup Fresh Cream
- 1 tbsp Ginger Paste
- 1 tbsp Red Chili Powder
- Salt to taste
- 1 tbsp Whole Garam Masala
- 1/2 tsp Garam Masala Powder
- 2 tbsp Sugar/ Honey
- 1 tbsp Garlic Paste
Instructions
- First of all, you need to skin the chicken and clean it thoroughly.
- Now, take a sharp knife and make cuts on the breast and leg pieces of the chicken.
- Make a mixture of red chili powder, lemon juice and salt.
- Apply the mixture to the chicken and set aside for 30 minutes.
- Take a muslin cloth and put the yoghurt in it.
- Hang the cloth for 15-20 minutes. This will drain out excess water from the yoghurt.
- Mix all the ingredients of the marinade.
- Apply this marinade to the chicken pieces.
- Keep the chicken in the freezer for 3 to 4 hours.
- Now is the time to stir fry the chicken, till it is almost done.
- Baste it with butter and stir fry for another 2 minutes.
- After this, take the chicken off the flame and set side.
- You have to prepare the gravy now.
- Take a pan and put butter in it.
- After the butter melts, add the whole garam masala and let it crackle.
- Next, add ginger-garlic paste and cut green chilies.
- Stir fry for 2 minutes.
- This is the time to add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
- Let the gravy come to a boil.
- Now, lower the heat and let it simmer for 10 minutes.
- Put sugar or honey and powdered kasoori methi.
- Next, add the cooked chicken pieces.
- Again, let the gravy simmer for 5 minutes.
- Turn off the flame.
- Mix in fresh cream.
- Chicken makhani is ready to be served.
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