Ingredients
- Chicken 1 kg 12 pieces
- Lemon juice 2 tbsp
- Salt 1 tsp heaped
- Chili powder 1 tsp
- Hung curd 1/2 cup
- Cream 2 tbsp
- Ginger garlic paste 1 tbsp
- Fenugreek 1 tbsp
- Orange color pinch
- All spice 1 tsp
- Ingredients for makhani gravy
- Butter 4 ounce
- Oil 1/4 cup
- Ginger garlic paste 1 tsp
- Tomato puree 1 cup
- Cashew nuts ground 6
- Chili powder 1 tsp
- Milk 1/2 cup
- Cream 1/2 cup
- All spice 1/2 tsp
- Sugar 1 tbsp
- Tandoori masala 1 tbsp
- Chopped coriander leaves 2 tbsp
- Green chilies 2 slice
Directions
- Marinate chicken with lemon juice, salt, chili powder, hung curd, cream, ginger garlic paste, Fenugreek, malai, all spice, and color. Marinate chicken with this for 2 hours in the fridge, bake on 180 degree C for 15 to 20 minutes till done.
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Method for Makhani gravy
- Heat butter and oil add ginger garlic paste with tomato puree, chili powder, salt, sugar, add cashew nut paste with milk and cream and cooked chicken. Cook till the gravy thickens and chicken fully done, lastly add all spice, green chilies and coriander leaves, remove in a serving dish, drizzle with 1 tbsp cream and serve with nan.