The marinade does something magical to the spiced, soft, succulent chicken thats simmered in a wonderfully, thick makhani gravy. CHICKEN MAKHANI Ingredients 750 grams chicken, cut into 2 breast pieces and 2 leg pieces on the bone1 teaspoon Kashmiri red chilli powder lemonSalt to tasteButter, for bastingMarinade cup hung yogurt 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon Kashmiri chilli powder Salt to taste lemon teaspoon garam masala powder tsp dried fenugreek leaves (kasuri methi) powder 2 teaspoons mustard oil Makhani gravy 400 grams tomato puree 3 tablespoons butter 2-3 green cardamoms 4-5 cloves 7-8 black peppercorns 1 inch cinnamon 1 tablespoon ginger paste 1 tablespoon garlic paste 2 green chillies, chopped 1 tablespoon red chilli powder teaspoon garam masala powder Salt, to taste2 tablespoons sugar teaspoon dried fenugreek leaves powder + for garnish1 cup fresh cream + for garnish Method1. Make incisions with a sharp knife on breast and leg pieces of the chicken. 2. Apply a mixture of Kashmiri red chilli powder, lemon juice and salt to the chicken pieces set aside for hour, preferably in the refrigerator. 3. To make the marinade, take hung yogurt in a large bowl. Add ginger paste, garlic paste, Kashmiri red chilli powder, salt, squeeze the juice of lemon directly into it, add garam masala powder, dried fenugreek leaves powder, and mustard oil and mix well. 4. Apply this marinade to the chicken pieces and refrigerate for 3-4 hours. 5. Preheat the oven at 200 C. 6. String the chicken pieces onto the skewers and arrange on a baking tray. And place it in the preheated oven for 10-15 minutes. 7. Meanwhile, for the makhani gravy, heat butter in a non-stick pan. Add green cardamoms, cloves, peppercorns and cinnamon and saut till fragrant. Add ginger paste, garlic paste and green chillies. Saut for 2 minutes.8. Add tomato puree and cook for 1-2 minutes.9. Add red chilli powder, garam masala powder, salt and mix well. Stir in 1 cup of water and bring the mixture to a boil. Cover the pan, reduce the heat to low and simmer for 10 minutes. 10. Bring the chicken out of the oven and baste with some butter and place it back in the oven for 2-3 minutes.11. Bring it out of the oven again, baste with butter again.12. Cut each tandoori chicken piece into two. 13. Add sugar and dried fenugreek leaves powder. Cook for 1 minute. 14. Add the chicken pieces and simmer for 5 minutes. Add fresh cream and mix lightly. 15. Transfer the chicken makhana in a serving bowl, garnish with fresh cream and dried fenugreek leaves powder. 16. Serve hot with naan or parantha. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#SanjeevKapoor #chickenmakhani #butterchicken #chickenrecipes #butterchickenrecipe sanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,master chef,indian food,chicken makhani,chicken makhani ki recipe,chicken makhani recipe,chicken makhanwala,chicken makhni,chicken makhni recipe,how to make chicken makhani,murgh makhani,murgh makhani recipe,how to make murgh makhani,butter chicken,butter chicken recipe,how to make butter chicken
