Chicken Makhani | चिकन मखनी | Butter Chicken | Sanjeev Kapoor Khazana

Make incisions with a sharp knife on breast and leg pieces of the chicken.

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.

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.

Apply this marinade to the chicken pieces and refrigerate for 3-4 hours.

Preheat the oven at 200º C.

String the chicken pieces onto the skewers and arrange on a baking tray. And place it in the preheated oven for 10-15 minutes.

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.

Add tomato puree and cook for 1-2 minutes.

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.

Bring the chicken out of the oven and baste with some butter and place it back in the oven for 2-3 minutes.

Bring it out of the oven again, baste with butter again.

Cut each tandoori chicken piece into two.

Add sugar and dried fenugreek leaves powder. Cook for 1 minute.

Add the chicken pieces and simmer for 5 minutes. Add fresh cream and mix lightly.

Transfer the chicken makhana in a serving bowl, garnish with fresh cream and dried fenugreek leaves powder.

Serve hot with naan or parantha.

Spice Level: