honey.singhhh
Bad lover
Ingredients
•Chicken,skinned and cut into 8 pieces on the bone 800 grams
•Kashmiri red chilli powder 1 teaspoon
•Lemon juice 1 tablespoon
•Salt to taste
•Butter 2 tablespoons
•Marination
•Yogurt 1 cup
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Lemon juice 2 tablespoons
•Garam masala powder 1/2 teaspoon
•Mustard oil 2 tablespoons
•Makhani gravy
•Butter 3 tablespoons
•Green cardamoms 2-3
•Cloves 4-5
•Black peppercorns 7-8
•Cinnamon 1 inch stick
•Ginger paste 1 tablespoon
•Garlic paste 1 tablespoon
•Green chillies,chopped 2
•Tomato puree 400 grams
•Red chilli powder 1 tablespoon
•Garam masala powder 1/2 teaspoon
•Salt to taste
•Sugar/honey 2 tablespoons
•Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
•Fresh cream 1 cup
Method
Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil and mi well. Apply this marinade to the chicken pieces and refrigerate for three to four hours. String the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside. For the makhani gravy, heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well. Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream. Serve hot with naan or parantha.
•Chicken,skinned and cut into 8 pieces on the bone 800 grams
•Kashmiri red chilli powder 1 teaspoon
•Lemon juice 1 tablespoon
•Salt to taste
•Butter 2 tablespoons
•Marination
•Yogurt 1 cup
•Kashmiri red chilli powder 1 teaspoon
•Salt to taste
•Ginger paste 2 teaspoons
•Garlic paste 2 teaspoons
•Lemon juice 2 tablespoons
•Garam masala powder 1/2 teaspoon
•Mustard oil 2 tablespoons
•Makhani gravy
•Butter 3 tablespoons
•Green cardamoms 2-3
•Cloves 4-5
•Black peppercorns 7-8
•Cinnamon 1 inch stick
•Ginger paste 1 tablespoon
•Garlic paste 1 tablespoon
•Green chillies,chopped 2
•Tomato puree 400 grams
•Red chilli powder 1 tablespoon
•Garam masala powder 1/2 teaspoon
•Salt to taste
•Sugar/honey 2 tablespoons
•Dried fenugreek leaves (kasoori methi) 1/2 teaspoon
•Fresh cream 1 cup
Method
Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil and mi well. Apply this marinade to the chicken pieces and refrigerate for three to four hours. String the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside. For the makhani gravy, heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well. Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream. Serve hot with naan or parantha.
