Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Kilogram | Chicken | Recipe Base |
| 1 | Teaspoon | Lime Juice | For rubbing on Chicken |
| 1 | Tablespoon | Chilly Powder, Red | For rubbing on Chicken |
| 1 | Salt-Spoon | Salt | For rubbing on Chicken |
| 1 | Teaspoon | Butter | For rubbing on Chicken |
| As Required | Salt | For Marinating | |
| 2 | Tablespoon | Ginger Paste | For Marinating |
| 1 | Tablespoon | Curds | For Marinating |
| 2 | Teaspoon | Cooking Oil | For Marinating |
| 2 | Tablespoon | Garlic Paste | For Marinating |
| 1 | Teaspoon | Chilly Powder, Red | For Marinating |
| 1 | Teaspoon | Lime Juice | For Marinating |
| 1 | Teaspoon | Chillies Green | For Gravy -chopped. |
| 100 | Ml. | Milk Cream | For Gravy (or Malai) |
| 1 | Salt-Spoon | Salt | For Gravy |
| 1 | Teaspoon | Chilly Powder, Red | For Gravy |
| 2 | Teaspoon | Sugar | For Gravy |
| 50 | Grammes | Butter | For Gravy |
| 1 | Teaspoon | Garlic Paste | For Gravy |
| 400 | Grammes | Tomato Puree | For Gravy |
| 1/2 | Teaspoon | Garam-Masala | For Gravy |
| Half | Teaspoon | Kasoori Methi Leaves | For Gravy |
| 1 | Teaspoon | Ginger Paste | For Gravy |
| As Required | Cinnamon | Crushed For Gravy | |
| As Required | Cloves (spice) | Crushed For Gravy | |
| As Required | Cardamoms | Crushed For Gravy | |
| As Required | Pepper Corns | Crushed For Gravy |
Method
1.1.Make incisions with a sharp knife on breast and leg pieces of the chicken. Now rub it in the above mentioned mixture and leave it aside for half an hour.
2.Hang curds in a muslin cloth for 15-20 minutes and drain out all the water (whey). Mix all the Marinating ingredients to the curds left in the muslin cloth. Apply this marinade onto the chicken pieces and refrigerate for 4-5 hrs.
3. Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees C or 400 degree F) until almost done. Baste it with butter and cook for another 3 minutes. Remove and keep aside.
4. Heat butter in a pan. Add whole garam masala (crushed pepper corns, cinnamon, cloves and cardamom) , let it crackle and then add Ginger- Garlic paste, and chopped green chilies. Cook for 2 minutes.
5.Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar and Kasoori (dried fenugreek leaves) methi.
6. Add cooked Tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream and Serve Hot.
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