- Prep: 45 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
1 kg chicken leg boneless
For First Marination
5 gm salt
10 ml lemon juice
10 gm ginger garlic paste
5 gm red chilli powder, deggi
2 gm shahi jeera
5 gm cumin powder
5 gm ginger, chopped
5 gm green chilli, chopped
For Second Marination
50 gm hung curd
5 gm yellow chilli powder
2 gm turmeric
5 gm garam masala
5 gm cumin powder
10 ml mustard oil
For Makhani Gravy
1 kg big tomatoes
20 gm ginger garlic paste
10 gm degi mirch
10 gm salt
5 gm kasoori methi powder
100 gm Boiled cashew nuts paste
15 gm honey
10 gm black cumin seeds
20 ml oil
10 gm fresh cream
10 gm unsalted butter
Directions
For Chicken Tikka
1. Properly clean the chicken and marinate with the ingredients mentioned under the first marination. Keep it for 1/2 an hour.
2. Now make a batter with the ingredients mentioned under the second marination. Add the above-marinated chicken to this batter and keep for at least 2 hours.
3. Skewer this tikka and cook in tandoor till done (10-12 minutes) at a temp of 250°C.
4. Remove from the skewer and keep aside.
For Makhani Gravy
1. Wash the tomatoes and cut them one into four. Put the tomatoes in a heavy bottom pan, add water (200 ml), and boil them.
2. When the tomatoes become soft, blend them in a blender into a fine paste.
3. Shift the puree to the pan, add the boiled cashew nuts paste, honey, and salt and allow everything to boil.
4. Add oil in a pan, add black cumin seeds, and ginger garlic paste and stir for a while. Then add red chilli powder and fenugreek powder. Add this tempering to the boiling tomato puree and simmer till everything thickens to a gravy-like consistency.
5. Take a strainer and strain the gravy. Preserve the strained gravy. Take a pan and add chopped onion, tomatoes, green chillies, garam masala, and pieces of cooked chicken tikka. Add the cooked and strained gravy to it.
6. Check the seasoning. Finish it with cream and butter.
