Tandoori Style Chicken - Rub 2-3 tsp of Red Chili Powder, Juice of 1 Lime and ½ tsp of Salt onto 1½ lbs of Boneless Chicken breast / thigh meat and set it aside for 15 minutes. Whisk together ¼ cup of Yogurt, ¼ cup of Cream, 1 tbsp of Grated Ginger, 1 tbsp of Grated Garlic, 1 tsp of Cumin Powder, ½ tsp of Garam Masala, pinch of Orange color / Saffron and mix well. Marinate chicken with this mixture for 4 hours.
Arrange the chicken on a rack with a tray underneath to collect the drippings. Discard the marinade. Set your oven to broil on high and broil the chicken for 5 minutes. Turn it over, baste with butter and broil for another 5 minutes. Chop the tandoori-style chicken into bite-size pieces.
Makhani Sauce - Melt 1/3 of Butter in a pan and roast 3 tbsp of grated Ginger and 3 tbsp of chopped Garlic to golden color over medium heat for a few minutes. Add 3 cups of Diced Tomatoes, 2 cups of Water and cover until most of the water has evaporated. Blend this mixture into a smooth paste using a blender. Pour it back into the pan and add 1 tbsp of chopped Ginger and 3-4 slit Green Chilies. Cook for a few minutes, add 5 tsp of Ground Cashewnut Powder and stir to ensure they mix well into the sauce. Adjust the sauce’s thickness by adding some water if needed. Add Salt, 1 tsp of Red Chili Powder and bring the sauce to a boil. Gently add the chopped chicken into the sauce and simmer for 7-8 minutes. Stir in 1/3 cup of Heavy Cream and remove from heat.
Garnish with chopped Cilantro and serve hot with naan, roti or with rice.
Arrange the chicken on a rack with a tray underneath to collect the drippings. Discard the marinade. Set your oven to broil on high and broil the chicken for 5 minutes. Turn it over, baste with butter and broil for another 5 minutes. Chop the tandoori-style chicken into bite-size pieces.
Makhani Sauce - Melt 1/3 of Butter in a pan and roast 3 tbsp of grated Ginger and 3 tbsp of chopped Garlic to golden color over medium heat for a few minutes. Add 3 cups of Diced Tomatoes, 2 cups of Water and cover until most of the water has evaporated. Blend this mixture into a smooth paste using a blender. Pour it back into the pan and add 1 tbsp of chopped Ginger and 3-4 slit Green Chilies. Cook for a few minutes, add 5 tsp of Ground Cashewnut Powder and stir to ensure they mix well into the sauce. Adjust the sauce’s thickness by adding some water if needed. Add Salt, 1 tsp of Red Chili Powder and bring the sauce to a boil. Gently add the chopped chicken into the sauce and simmer for 7-8 minutes. Stir in 1/3 cup of Heavy Cream and remove from heat.
Garnish with chopped Cilantro and serve hot with naan, roti or with rice.
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