Lemon juice 1 tablespoon

Kashmiri red chilli powder 1 teaspoon

Salt to taste

For marinade

Yogurt 1/2 cup

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Kashmiri red chilli powder 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Salt to taste

FOR MAKHNI GRAVY

Butter 2 tablespoons

Green cardamom 2

Clove 2

Black peppercorns 2-3

Cinnamon 1 inch piece

Ginger paste 1 teaspoon

Garlic paste 1 teaspoon

Tomato puree 1/2 cup

Red chilli powder 1/2 teaspoon

Salt to taste

Sugar 2 tablespoons

Kasoori methi 1/2 teaspoon

Fresh cream 1/2 cup

Method

Step 1

Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator.

Step 2

Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt.

Step 3

Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours.

Step 4

Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done.

Step 5

Baste with the butter and cook for another two minutes. Remove and set aside.

Step 6

To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon.

Step 7

Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water.

Step 8

Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi.

Serve with pilau rice, Naan or Tawa roti
by
Parmjit Sohall
Instagram page
https://www.instagram.com/indianfoodfantasy/