Ingredients

Instructions

  1. Skin and clean the chicken.
  2. Make incisions with a sharp knife on breast and leg pieces.
  3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
  4. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
  5. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  6. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
  7. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
  8. Baste it with butter and cook for another 2 minutes.
  9. Remove and keep aside.
  10. Heat butter in a pan.
  11. Add whole garam masala.
  12. Let it crackle.
  13. Then add ginger-garlic paste and chopped green chillies.
  14. Cook for 2 minutes.
  15. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  16. Bring to a boil.
  17. Reduce heat and simmer for 10 minutes.
  18. Add sugar or honey and powdered kasoori methi.
  19. Add cooked tandoori chicken pieces.
  20. Simmer for 5 minutes and then add fresh cream.
  21. Serve hot with naan or parantha.