| Ingredients |
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- 1 Chicken Cut Into 16 Pieces
- 2 Tsp Ginger / Garlic Paste
- salt 1 Tsp
- 4 Tbsp + 1/4 Cup Oil
- 1 Cup Onions Chopped
- 6 Graen Chillies Chopped
- 1 Tsp Red Chilly Powder
- 10 Peppercorns Crushed
- 2 Tbsp Ginger Finely Sliced
- fresh Coriander Leaves Finely Chopped
- pinch Of Allspice
- makhani Gravy:
- 1 Cup Tomato Paste
- 1/2 Tsp Ginger / Garlic Paste
- 3 Green Chillies Chopped
- 1/2 Tsp Red Chilly Powder
- 1/2 Tsp All Spice
- 1/2 Tsp Salt
- 75 Gms Butter Or 3 Tbsp
- 1/4 Cup Fresh Cream
- 1 Tsp Dried Fenugreek Leaves
Instructions Prick the chicken pieces with a fork. Mix the Ginger / Garlic, salt and 4 tbsps of oil. Cover the chicken pieces with this marinde and set aside for 30 minutes. Heat the remaining oil. Then add the chicken and stir. Add the onion, green chillies, red chilily powder, black pepper and ginger. Stir and cook till the oil seperates. Add the "Makhani gravy" and cook over a low heat, for approximately 25 - 30 minutes, till the chicken is tender. Sprinkle the coriander leaves and all spice on top. In a saucepan combine the first 6 items listed under MAKHANI GRAVY and cook till they blend. Bring to a boil, then add the butter and cream, stir through, add the fenugreek. |
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