Sanjeev Kapoor's recipe
Ingredients:
Boneless chicken cut into 1½ inch pieces:400-500 grams or,
Chicken on bone cut into 4-5 pieces
Butter: 2 tablespoons
Kashmiri red chilli powder: 1 teaspoon
Lemon juice: 1 tablespoon
Salt to taste
Marinade Thick yogurt: 1/2 cup
Ginger paste: 2 teaspoons
Garlic paste: 2 teaspoons
Red chilli powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Salt to taste
Mustard oil: 2 teaspoons
Makhani gravy:
Tomato roughly chopped:3-4,medium
Butter: 4 tablespoons
Green cardamoms: 4
Mace 1 Tsp
Ginger paste: 1 teaspoon
Garlic paste: 1 teaspoon
Salt to taste
Red chilli powder (deghi mirch): 1 teaspoon
Dried fenugreek leaves (kasoori methi) roasted and crushed:1/4 teaspoon
Honey: 1 tablespoon
Fresh cream: 3 1/2 tablespoons
Method:
Prick the bonelewss chicken pieces all over with a fork or give shirp cut to chicken on bone.
Place them in a large bowl and add the salt, red chilli powder and lemon juice and mix well.
Cover the bowl with a lid and set aside to marinate for thirty minutes in a refrigerator.
For the marinade, mix together yogurt, ginger paste, garlic paste, chilli powder, salt and garam masala powder.
Add the mustard oil and mix.
Add the chicken and mix well so that all the chicken pieces are well coated with the marinade.
Cover the bowl with lid and place it in the refrigerator to marinate for about two hours.
For the gravy puree the tomatoes till smooth.
Heat two tablespoon butter in a deep non stick pan on low heat.
Add the green cardamoms and mace and cook till fragrant.
Add the ginger paste and garlic paste and sauté for a minute.
Add the pureed tomatoes, salt, red chilli powder and cook, stirring occasionally, for fifteen to twenty minutes.
Open the lid and lightly grease the platform. Keep the chicken pieces, cover with the lid and cook till the chicken pieces
are done.
Add the roasted and crushed kasuri methi to the gravy and mix.
Add the remaining butter and cook for a few minutes. Add the honey and cream and mix well.
Cook for two minutes more. Add the chicken pieces and cook for three minutes.
Serve hot with naan or paratha.
Ingredients:
Boneless chicken cut into 1½ inch pieces:400-500 grams or,
Chicken on bone cut into 4-5 pieces
Butter: 2 tablespoons
Kashmiri red chilli powder: 1 teaspoon
Lemon juice: 1 tablespoon
Salt to taste
Marinade Thick yogurt: 1/2 cup
Ginger paste: 2 teaspoons
Garlic paste: 2 teaspoons
Red chilli powder: 1/2 teaspoon
Garam masala powder: 1/2 teaspoon
Salt to taste
Mustard oil: 2 teaspoons
Makhani gravy:
Tomato roughly chopped:3-4,medium
Butter: 4 tablespoons
Green cardamoms: 4
Mace 1 Tsp
Ginger paste: 1 teaspoon
Garlic paste: 1 teaspoon
Salt to taste
Red chilli powder (deghi mirch): 1 teaspoon
Dried fenugreek leaves (kasoori methi) roasted and crushed:1/4 teaspoon
Honey: 1 tablespoon
Fresh cream: 3 1/2 tablespoons
Method:
Prick the bonelewss chicken pieces all over with a fork or give shirp cut to chicken on bone.
Place them in a large bowl and add the salt, red chilli powder and lemon juice and mix well.
Cover the bowl with a lid and set aside to marinate for thirty minutes in a refrigerator.
For the marinade, mix together yogurt, ginger paste, garlic paste, chilli powder, salt and garam masala powder.
Add the mustard oil and mix.
Add the chicken and mix well so that all the chicken pieces are well coated with the marinade.
Cover the bowl with lid and place it in the refrigerator to marinate for about two hours.
For the gravy puree the tomatoes till smooth.
Heat two tablespoon butter in a deep non stick pan on low heat.
Add the green cardamoms and mace and cook till fragrant.
Add the ginger paste and garlic paste and sauté for a minute.
Add the pureed tomatoes, salt, red chilli powder and cook, stirring occasionally, for fifteen to twenty minutes.
Open the lid and lightly grease the platform. Keep the chicken pieces, cover with the lid and cook till the chicken pieces
are done.
Add the roasted and crushed kasuri methi to the gravy and mix.
Add the remaining butter and cook for a few minutes. Add the honey and cream and mix well.
Cook for two minutes more. Add the chicken pieces and cook for three minutes.
Serve hot with naan or paratha.
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