|Chicken||800 Gram (boneless)|
|Kashmiri red chilli powder||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Ginger garlic paste||1 Tablespoon|
|Green chillies||2 , chopped|
|Cinnamon stick||1 Inch|
|Tomato puree||400 Gram|
|Red chilli powder||1 Tablespoon|
|Garam masala powder||1⁄2 Teaspoon|
|Dried methi leaves||1⁄2 Teaspoon|
|Fresh cream||1 Cup (16 tbs)|
|Red food color||1 Pinch|
|Yogurt||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
To this add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter.
Apply this marinade to the chicken pieces and refrigerate for three to four hours.
Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done.Remove and keep aside, for further use.
Heat butter in a pan. Add green cardamoms, cloves and cinnamon.
Saute for two minutes, add ginger-garlic paste and chopped green chillies.
Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food color and one cup of water.
Bring to a boil. Reduce heat and simmer for ten minutes.
Add honey and powdered dried methi leaves.
Add cooked tandoori chicken pieces.
Simmer for five minutes and then add fresh cream.
Serve hot with Naan, Parantha or Steamed Rice.