Makhni / Butter Chicken
750-800 Grams Chicken - cut to size.
marinate in juice of 2 lemons , chili powder and 1 tablespoon mustard oil for one hour.
Second Marination for 2 Hours :
1 Tablespoon Ginger Paste.
1 Tablespoon Garlic Paste.
6 Tablespoon Solid Hung Yogurt.
4 Tablespoons Tandoori Chicken Powder.
2 Teaspoons Crushed Kasoori Methi
1 Tablespoon Mustard Oil
Combine all the above ingredients and marinate the chicken in the paste for 2 -4 hours , cling wrapped in a dish.
Set oven at 200 and bake on a tray . Turn once. The chicken will leave out juices which are enough to baste the chicken in.Cook about 15 minutes till done.Set aside covered to rest for 30 minutes.The chicken is ready and can be served as is if so desired.
Aprox 750 Grams Tomatoes
10 Mace Flowers
8-10 Green Cardamon Crushed
Boil ( low heat and covered ) the above in 4 cups of water for about 25 minutes , when cool remove the tomatoes onto a plate . Peel and discard the shriveled skins , if some remain , it's also okay .Discard the mace etc from the water used to boil the tomatoes and puree the tomatoes with that water , pass through a sieve discarding seeds .Set aside for later use.
Heat up 75 Grams Butter + 1 Tablespoon oil put in 1 inch stick of cinnamon till it turns brown , then add 1/2 teaspoon Ajwain /Carom Seeds and 10 seconds later add :
1 Tablespoon Ginger Paste .
1Tablespoon Garlic Paste
2 Medium Sized Onions Chopped Fine
Saute the above till onions are translucent , then add the tomato puree , cook covered on a very low flame till it all reduces to 1/2 , this will take about 20 minutes , you should be left with a semi thick gravy .
Now add :
1/2 teaspoon Jeera Powder
1 Teaspoon Dhania / Coriander Powder ,
1 Teaspoon Red Kashmiri Mirch ( for color )
1 tablespoon Sugar.
1 Teaspoon Garam Masaala
1-2 Teaspoon2 Kasoori Methi.
Salt To Taste .
Cook another 4-5 minutes to blend flavors . Lastly add the chicken , simmer covered a few minutes for all flavors to develop only then adjust flavors as the chickens flavors will enter the gravy too .
Serve with some hot naans or rotis. I seldom add cream.
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