Serves: 4
Gluten Free: TBD
Preparation Time: 5-6 hours
Cooking Time: 30 minutes
Difficulty: High

Ingredients:
800g Chicken
1 tablespoon Lemon Juice
1 teaspoon Kashmri red chilli powder
Salt to taste
2 tablespoons butter
For Marinade
1 cup Yogurt
Salt to taste
½ teaspoon Garlic paste
½ teaspoon Garam masala powder
1 teaspoon kashmiri red chilli powder
2 tablespoons lemon juice
2 tablespoons mustard oil
For Gravy
50g of butter
1 tablespoon ginger paste
4-5 green chillies, chopped
1 tablespoon red chilli powder
Salt to taste
½ teaspoon dry fenugreek leaves (kasuri methi)
1 tablespoon whole garam masala
1 tablespoon garlic paste
400g Tomato puree
½ teaspoon garam masala powder
2 tablespoons honey
1 cup cream

Preparation Instructions:
1. Make incisions with a sharp knife on breast and leg pieces of the chicken
2. Apply a mixture of red chilli powder, lemon juice, and salt to the chicken and set aside for half an hour
3. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water
4. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder, and mustard oil
5. Apply this marinade to the chicken pieces and refrigerate for three to four hours
6. Put the chicken on a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees Celcius) for 10 to 12 minutes or until almost done
7. Baste it with butter and cook for another 2 minutes. Remove and set aside.
8. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saute for 2 minutes
9. Add ginger garlic paste and chopped green chillis. Cook for 2 minutes
10. Add tomato puree, red chilli powder, garam masala powder, salt, and 1 cup of water. Bring to a boil
11. Reduce heat and simmer for 10 minutes
12. Add sugar or honey and powdered kasoori methi.
13. Add cooked tandoori chicken pieces.
14. Simmer for 5 minutes and then add fresh cream.
15. Serve hot with naan or parantha.