The marinade does something magical to the spiced soft succulent chicken that’s simmered in a wonderfully thick makhani gravy. CHICKEN MAKHANI Ingredients 750 grams chicken cut into 2 breast pieces and 2 leg pieces on the bone 1 teaspoon Kashmiri red chilli powder ½ lemon Salt to taste Butter for basting Marinade ½ cup hung yogurt 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon Kashmiri chilli powder Salt to taste ½ lemon ½ teaspoon garam masala powder ½ 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 ½ teaspoon garam masala powder Salt to taste 2 tablespoons sugar ½ teaspoon dried fenugreek leaves powder + for garnish 1 cup fresh cream + for garnish Method 1. 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 ½ 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 200º 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 sauté till fragrant. Add ginger paste garlic paste and green chillies. Sauté 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/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #chickenmakhani #butterchicken #chickenrecipes #butterchickenrecipe sanjeev kapoorsanjeev kapoor recipesanjeev kapoor recipeskhana khazanachef sanjeev kapoorkhana khazana recipesmasterchef sanjeev kapoorindian recipesmaster chefindian foodchicken makhanichicken makhani ki recipechicken makhani recipechicken makhanwalachicken makhnichicken makhni recipehow to make chicken makhanimurgh makhanimurgh makhani recipehow to make murgh makhanibutter chickenbutter chicken recipehow to make butter chicken