Total preparation time is 4 to 6 hours

Total cooking time is 30 to 40 minutes

Servings for 4 persons.

The ingredients needed are

800 grams of Chicken
1 teaspoon of Kashmiri red chili powder
1 tablespoon of Lemon juice
2 tablespoons of Butter
Salt to taste
For marinade
1 cup of Yogurt
Salt to taste
1/2 teaspoon of Garam masala powder
1/2 teaspoon of Garlic paste
1 teaspoon of Kashmiri red chili powder
2 tablespoons of Ginger paste
2 tablespoons of Mustard oil
2 tablespoons of Lemon juice
For makhni gravy
50 grams of Butter
4-5 chopped Green chilies,
1 tablespoon of Ginger paste
1 tablespoon of Red chili powder
Salt to taste
1 tablespoon of Whole garam masala
1/2 teaspoon of Dry fenugreek leaves (kasuri methi)
400 grams of Tomato puree
1 tablespoon of Garlic paste
1/2 teaspoon of Garam masala powder
Honey
1 cup of Cream

Preparation Method

With a sharp knife make incisions on the chickens’ breast and legs. Apply a mix of lemon juice, red chili powder, and salt to the chicken and keep away for half an hour. In a muslin cloth, dangle the yogurt for 15 minutes to 20 minutes to eradicate the additional water. Include red chili powder, ginger-garlic paste, salt, lemon juice, mustard oil and garam masala powder. The marinade can be applied to the chicken pieces and for three to four hours, it can be refrigerated. On the skewer place the chicken and in a reasonably hot tandoor cook it or on a preheated oven heat it for 200 °C for ten to twelve minutes or until more or less completed. With butter baste it and cook it for another two minutes. Now take away and put aside. In a pan heat the butter, and then include cloves, green cardamoms, cinnamon and peppercorns. For two minutes sauté it, then include chopped green chilies and ginger-garlic paste. For two minutes cook it. Include red chili powder, garam masala powder, tomato puree, salt and one cup of water. Then bring to simmer. Minimize the heat and boil it for ten minutes. Include honey or sugar and minced kasoor methi. Include cooked pieces of tandoor chicken. For five minutes boil it and then include fresh cream. Serve up hot with parantha or naan.