Ingredients
-
800
-
1
-
1
-
-
-
1
-
2
-
2
-
1/2
-
1
-
-
-
-
-
Directions
Chicken Makhani,Chicken Makhani is also known as “Butter Chicken.” This recipe posted as a response to a recipe request – I got it online. Source: was really nice, although i did reduce the amount of chilli powder in the sauce as 1 tablespoon seemed a lot, and it was still pretty hot. I was also concerned about the amount of tomato puree that was called for, so I just used a few tablespoons of this and a tin of tomatoes. used all of the lemon juice that was suggested and didn’t think this was too much.,this butter chicken was good but not really the kind of butter chicken we would devour also seeing the other reviewrs comments i decreased the amount of lemon juice almost to nothing in the entire recipe i just added abt 1 tsp lemon juice yet it was reall sour n that was not bcos of lemon juice but due to the amount of tomato puree i would stick to my butter chicken recipe that ill b posting ver soon the traditional butter chicken recipe which is used in many indian restaurants with variations of course ..thanks!!!
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Steps
|
1
Done
|
Skin and Clean the Chicken. |
|
2
Done
|
Make Incisions With a Sharp Knife on Breast and Leg Pieces. |
|
3
Done
|
Apply a Mixture of Red Chilli Powder, Lemon Juice and Salt to the Chicken and Leave Aside For Half an Hour. |
|
4
Done
|
Hang the Yogurt in a Muslin Cloth For 15-20 Minutes to Remove Extra Water. |
|
5
Done
|
Add Red Chilli Powder, Salt, Ginger-Garlic Paste, Lemon Juice, Garam Masala Powder and Mustard Oil. |
|
6
Done
|
Apply This Marinade to the Chicken Pieces and Refrigerate For 3 to 4 Hours. |
|
7
Done
|
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. |
|
8
Done
|
Baste It With Butter and Cook For Another 2 Minutes. |
|
9
Done
|
Remove and Keep Aside. |
|
10
Done
|
Heat Butter in a Pan. |
