Chicken Makhani - cooking recipe

Ingredients

800 g chicken
1 teaspoon kashmiri red chili powder
1 tablespoon lemon juice
salt
Marination
1 cup curds (yogurt)
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon garam masala powder
1 teaspoon kashmiri red chili powder
2 tablespoons lemon juice
2 tablespoons butter
2 teaspoons mustard oil
salt
Makhani Sauce
1 tablespoon whole garam masala
400 g tomato puree
2 tablespoons sugar or 2 tablespoons honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasuri methi
1 teaspoon chopped green chili
50 g butter
salt

Preparation

Skin and clean the chicken.
Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
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.
Baste it with butter and cook for another 2 minutes.
Remove and keep aside.
Heat butter in a pan.
Add whole garam masala.
Let it crackle.
Then add ginger-garlic paste and chopped green chillies.
Cook for 2 minutes.
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
Bring to a boil.
Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces.
Simmer for 5 minutes and then add fresh cream.
Serve hot with naan or parantha.