Chicken Makhani Recipe - Binoy Nazareth

Chicken skinned and cut into pieces – 800 grams Kashmiri red chilli – 1 teaspoon Lemon juice – 1 tablespoon Salt to taste Butter – 2 tablespoons For Marinating: Yogurt – 1 cup Kashmiri red chilli powder – 1 teaspoon Salt to taste Ginger paste – 2 teaspoons

Ingredients:

Garlic paste – 2 teaspoons Lemon juice – 2 tablespoons Garam masala powder – 1/2 teaspoon Mustard oil – 2 tablespoons For Makhani Gravy: Butter – 3 tablespoons Green cardamoms 2-3 Cloves 4-5 Black peppercorns 7-8 Cinnamon – 1 inch stick

Ginger paste – 1 tablespoon Garlic paste – 1 tablespoon Green chillies chopped 2 Tomato puree – 400 grams Red chilli powder – 1 tablespoon Garam masala powder – 1/2 teaspoon Salt to taste Sugar/honey – 2 tablespoons Dried fenugreek leaves (kasooriMethi) – 1/2 teaspoon Fresh cream – 1 cup

Make deep cuts or incisions across the chicken pieces. According to Binoy, this will help the flavor of different ingredients to soak into the meat. Then add lemon juice, red chilly powder, salt and mix well.

Hang the yogurt in a muslin cloth to remove extra water for 15 to 20 minutes. Then in a bowl, add ginger and garlic paste along with hung yogurt and mix well, add the chicken pieces. Add a tablespoon of mustard oil and mix again. Keep the marinated chicken in the refrigerator for at least 2-3 hours to absorb the flavor.

Procedure:

After marinating, set your microwave or oven to preheat at 200 degrees. Then with the help of skewer make a string of the marinated chicken pieces. Cook the chicken pieces in microwave or oven till it’s almost done and you can see oil on the tray below.

Preparation of chicken:

Heat a pan and add butter to melt. Then add green cardamom, cloves, black peppercorns and an inch of cinnamon stick and sauté them well till they start popping. Then add the rest of the ginger garlic paste and green chillies, sauté them again for two minutes.

Now add tomato puree, garam masala, red chilly powder, salt and a cup of water. Mix them well and boil, then reduce the heat to simmer for another ten minutes.

Add the chicken pieces to the Makhani Gravy. Bring it to a boil until the chicken pieces are cooked well and have absorbed the flavor of the Makhani gravy.

An authentic Chicken Makhani, Binoy Nazareth’s style is ready to serve. Binoy recommends serving it with Indian roti, naan, paratha or any type of flat-bread. Is your mouth watering? Don’t blame yourself.

For Makhani Gravy:

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