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Thursday, 7 June 2012

CHICKEN MAKHANI

CHICKEN MAKHANI
INGREDIENTS:




Chicken--------------------------800 gms
Kashmiri red chilli poder------1 tsp
Salt------------------------------- to taste
Lemon juice----------------------1 tblsp 
FOR MARINADE
Yogurt-----------------------------1 cup 
Kashmiri red chilli powder---------1 tsp 
Salt -------------------------------to taste
Ginger paste-----------------------2 tblsp
Lemon juice-----------------------2 tblsp 
Garlic paste-----------------------2 tblsp 
Garam Masala--------------------1/2 tsp 
Mustard Oil-----------------------2 tsp
Butter------------------------------2 tblsp
FOR MAKHANI GRAVY:
Tomato puree-----------------------400 gms
Butter-------------------------------3 tblsp
Green chiiliies (Chopped)-----------1 tsp 
Kasoori mehi----------------------- 1/2 tsp 
Fresh Cream----------------------- 1 cup 
Ginger paste------------------------ 1 tblsp 
Chilli powder----------------------- 1 tblsp 
Salt--------------------------------- to taste
Garam masala whole----------------1 tblsp 
Garam masala Powder------------- 1/2 tsp
Sugar/honey------------------------ 2 tblsp 
Garlic paste------------------------ 1 tblsp

METHOD OF PREPARATION:
  1. Skin and clean the chicken.
  2. Make incisions with a sharp knife on breast and leg pieces.
  3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
  4. Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
  5. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  6. Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
  7. 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.
  8. Baste it with grease and stir fry for another 2 minutes.
  9. Take off and keep aside.
  10. Heat up grease in a pan.
  11. Mix in whole garam masala.
  12. Let it crackle.
  13. Then mix in ginger-garlic paste and cut green chillies.
  14. Stir fry for 2 minutes.
  15. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  16. Bring to a boil.
  17. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
  18. Mix in sugar or honey and powdered kasoori methi.
  19. Mix in cooked tandoori chicken pieces.
  20. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
  21. Serve hot with naan or paratha.
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