Chicken Makhani
Grilled chicken, curds and tomato puree, warmed with ginger and garam masala, a South Asian dish. It comes to the table with naan or parantha.
4 hr 30 min · Serves 4 · Takes some skill
Ingredients
Marination
Makhani sauce
Method
Start cooking mode- Prep 240 min · Cook 30 min · 270 min total
- hard
- 1
Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
- 2
Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
- 3
Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
- 4
Baste it with butter and cook for another 2 minutes. Remove and keep aside. Heat butter in a pan.
- 5
Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies.
- 6
Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
- 7
Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and powdered kasoori methi.
- 8
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
