Ingredients
a)
4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. red chili (Lal Mirch) powder
1 tsp. lemon juice
1 tsp. butter
salt
b)
Marinade:
2 tbs. yogurt
1 tbs. ginger (Adrak) finely crushed or paste
1 tbs. crushed garlic (Lehsan)
1 tsp red chili (Lal Mirch) powder
1 tsp mustard oil (or add ½ tsp crushed Rai if normal cooking oil)
1 tsp. lemon juice
1 tsp. garam masala
1 tsp. salt
c)
Makhani sauce:
½ tsp. garam masala
2 tsp. sugar
½ tsp. chili (Lal Mirch) powder
2 cups (400 g.) tomato puree
1 tsp crushed ginger (Adrak)
1 tsp crushed garlic (Lehsan)
1/2 cup (100 ml) crème
1/2 tsp fenugreek (Methi) Leaves
2 cups (500 grm.) butter
2 green chilies
¼ tsp. salt
Instructions
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.
b)
1. Remove whey of yogurt (hang in muslin cloth for 15 min or otherwise drain excess whey)
2. Mix chili powder, salt, garlic (Lehsan), ginger (Adrak), lemon, garam masala, and rai.
3. Combine spices and yogurt.
4. Marinate chicken. Make sure to coat thoroughly, if not enough make more marinade. Chill chicken 3-4 hours.
5. Skew chicken. Cook at 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, till chicken is done thoroughly and a bit toasted.
c)
1. Heat butter in medium sized pan. Add garam masala. Wait till crackles. Add ginger (Adrak), garlic (Lehsan), and 2 green chilies. Cook for 2 min. add tomato puree, chili powder, garam masala, salt and a cup of water. Boil and reduce heat, simmer for 10 min.and add sugar & Fenugreek (Methi)) leaves
2. Add chicken. Simmer for 5 min.and add crème.
Serving: 5 persons