Chicken Makhani

Ingredients:

For Marination 1:

• 250 grams boneless chicken (cut into cubes)
• 1 pinch salt
• 1 tsp. lemon juice
• 1 pinch black cumin / nigella seeds

For Marination 2:

• 1 tbsp. onion paste
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 2 tbsp. hung curd
• 1/2 tsp. cumin powder
• 1/4 tsp. red chili powder
• 1 1/2 tsp. mustard oil 

To temper:

• 1/2 tsp. green chili (chopped)
• 1/4" cinnamon stick
• 2 green cardamom (lightly crushed)
• 4 cloves

For Gravy:

• 1/3 cup onion paste
• 1/3 cup tomato paste
• 2 tsp. ginger paste
• 1 1/2 tsp. garlic paste
• 1 1/2 tsp. coriander powder
• 1/4 tsp. kashmiri red chili powder
• 1 tsp. kasoori methi
• 1/4 tsp. sugar
• Salt to taste
• 2 tbsp. oil
• 2 tbsp. butter 
• 1/2 cup water
• 2 tbsp. fresh cream

Making Procedure:

Clean and wash the chicken. Then put it in a colander and keep aside for 30 minutes. After that marinate the chicken with all the ingredients of marination list 1 and keep it for 30 minutes.

Then marinate again the chicken with all the ingredients of marination list 2 and keep under refrigeration for 4-5  hrs.

Grill the marinated chicken pieces both sides for 40 minutes* (20 minutes each side) on high power. 

In the meantime, heat butter & oil in a pan and temper with green chili, cinnamon stick, green cardamom, cloves. Then add chopped onion and fry it till light brown. Add ginger-garlic paste and fry it for 2 minutes. Then add coriander-kashmiri red chili powder and fry it for a minute. 

After that add tomato paste, salt, sugar and fry it for another 2-3 minutes on low heat.

Now add the grilled chicken and water. Stir well and cook it covered on low flame for 8-10 minutes or the gravy is thicken.After that add fresh cream and kasoori methi. Stir well and cook it for a minute, then turn off the heat.

Garnish with coriander leaves and serve hot with roomali roti, tandoori roti or butter naan.

Note: *For 850 watts ovens.