CHICKEN MAKHNI HANDI

Ingredients

• 1-1 kg chicken boneless cubes
• 2-1 tsp kashmiri red chilli powder
• 3-salt to taste
• 4-1 tblsp lemon juice
• For Marination:
• 1-1 cup yogurt
• 2-1 tsp kashmiri red chilli powder
• 3-salt to taste
• 4-2 tblsp ginger paste
• 5-2 tblsp lemon juice
• 6-2 tblsp garlic paste
• 7-1/2 tsp garam masala powder
• 8-2 tsp oil
• 9-2 tblsp butter
• For Makhani Gravy
• 1-400 gms tomato puree
• 2-3 tblsp butter
• 3-1 tsp green chillies (chopped)
• 4-1/2 tsp kasoori methi
• 5-1 cup fresh cream
• 6-1 tblsp ginger paste
• 7-1 tblsp red chilli powder
• 8-salt to taste
• 9-1 tblsp garam masala whole (cinnamon,clove,whole black pepper etc)
• 10-1/2 tsp garam masala powder
• 11-2 tblsp sugar/ honey
• 12-1 tblsp garlic paste

Method

1. 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 take off extra water.
3. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil.
4. Apply this marination to the chicken pieces and keep it aside for 3 to 4 hours.
5. Stir fry the chicken in a wok for 2 minutes on high flame.Take off and keep aside.
6. Heat up oil and butter in a greased pan.Mix in whole garam masala.Let it crackle.
7. Then mix in ginger-garlic paste and cut green chillies.Stir fry for 2 minutes.
8. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.Bring to a boil.
9. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
10. Mix in sugar or honey and powdered kasoori methi.
11. Mix in cooked chicken pieces.
12. Simmer (boil slowly at low temperature) until done and then mix in fresh cream.
13. Serve it hot with naan or paratha.

Source: CHICKEN MAKHNI HANDI