Ingredients:
Skinless, boneless chicken thighs - 1 lb (cut into bite sizes)
Ingredients for Marinating:
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Curd - 1 tablespoon
Red chilli powder - 1 teaspoon
Garam masala - 1/4 teaspoon
Oil- 1teaspoon
Lemon juice - 1teaspoon
Orange or red colour - 1/4 teaspoon
Salt as required
Ingredients for makhni sauce:
Cardamom -4
Cinnamon - 1
Cloves-2
Tomato puree -from 3 medium tomatoes
Sugar -1teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red chilli powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Butter - 2 tablespoon
Kasoori methi - 1/4 teaspoon
Cashewnuts-2 tabespoon
Salt as required
Fresh cream for garnishing
Red or orange colour - 1/4 teaspoon
Method:
Marinate the chicken with the given ingredients under marination for overnight or 4 hrs in the fridge.
Preheat the oven for 400degree F. Fix all the chicken in skewers and keep it in the oven for 15 to 20 minutes.
Baste it with oil in between.
Soak the casewnuts in hot water for 20 minutes. Grind the cashews with little water into thick paste.
Melt the butter in a kadai.
Fry the ginger-garlic paste till the raw smell goes off.
Add the tomato puree and sugar fry till it becomes thick without burning.
Then add the red chilli powder, garam masala, kasoori methi, salt and mix well.
After 2 minutes add the cashew paste and little water .
Stir continuously another 2 to 3 minutes.
Add the food colour and mix well.
Add the chicken pieces in the makni sauce and granish with cream.
Serve with any kind of roti.
Skinless, boneless chicken thighs - 1 lb (cut into bite sizes)
Ingredients for Marinating:
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Curd - 1 tablespoon
Red chilli powder - 1 teaspoon
Garam masala - 1/4 teaspoon
Oil- 1teaspoon
Lemon juice - 1teaspoon
Orange or red colour - 1/4 teaspoon
Salt as required
Ingredients for makhni sauce:
Cardamom -4
Cinnamon - 1
Cloves-2
Tomato puree -from 3 medium tomatoes
Sugar -1teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red chilli powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Butter - 2 tablespoon
Kasoori methi - 1/4 teaspoon
Cashewnuts-2 tabespoon
Salt as required
Fresh cream for garnishing
Red or orange colour - 1/4 teaspoon
Method:
Marinate the chicken with the given ingredients under marination for overnight or 4 hrs in the fridge.
Preheat the oven for 400degree F. Fix all the chicken in skewers and keep it in the oven for 15 to 20 minutes.
Baste it with oil in between.
Soak the casewnuts in hot water for 20 minutes. Grind the cashews with little water into thick paste.
Melt the butter in a kadai.
Fry the ginger-garlic paste till the raw smell goes off.
Add the tomato puree and sugar fry till it becomes thick without burning.
Then add the red chilli powder, garam masala, kasoori methi, salt and mix well.
After 2 minutes add the cashew paste and little water .
Stir continuously another 2 to 3 minutes.
Add the food colour and mix well.
Add the chicken pieces in the makni sauce and granish with cream.
Serve with any kind of roti.
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