Tandoori Makani

Chicken Breast ,4 large pieces cut into bite sized cubes

number of wooden skewers soaked in water for atleast 30 mins.

Salt To taste

Marination::

Curd (Yogurt) 1/2 cup.

heavy cream 1/2 cup

Ginger garlic and green chillie paste 2 tbsps

Tandoori Masala powder 1/2 tsp.

Kashmiri Red chili powder 1 tsp.

Lime juice 2 tbsps

EVOO (olive oil) 2 tsps.

Salt To taste,I prefer Kosher

Makhani Sauce:

Whole garam masala ( cinnamon,cardamom,cloves,bayleaves,etc.) 1 tbsp.

Tomato puree 4 tbsps.

Sugar/Honey 1 tbsps.

Ginger paste 1 tbsp.

Garlic paste 1 tbsp.

Red chili powder 1 tbsp.

Garam masala powder ½ tsp.

Cream 1cup.

Kasoori methi ½ tsp.

Chopped green chilies 1 tsp.

Butter 1 tbsp

Salt To taste

How to prepare:

1. clean the chicken and cut them into 2" cubes.Keep aside.

2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.

3. In the yogurt Add red chilli powder, salt, ginger-garlic paste, lemon juice,Tandoori masala powder and mustard oil.

4. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.

5 Put the chicken onto a skewer and cook in a moderately preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.Baste it with butter and cook for another 2 minutes. Remove and keep aside.

6. Heat butter in a pan. Add whole garam masala. Let it crackle. Then addginger-garlic paste and chopped green chillies. Cook for 2 minutes.

7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar orhoney and powdered kasoori methi.

8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add freshcream.

9. Serve hot with naan or parantha.