Another exclusive recipe from Chef Milind Sovani

Ingredients:

Chicken boneless : 120 gm.

For Makhni gravy :

Tomatoes puree : 200 gm.

Red chilly powder : 05 gm.

Garam masala powder : 05 gm.

Oil : 03 ml.

Salt : to taste.

Cashewnut paste : 10 gm.

Honey : 10 gm.

Cream : 05 ml.

Ginger powder : 3 gms.

Kasuri methi leaves : ½ tspn.

For Marination :

Strained curd : 20 gm.

Chilly powder : 05 gm.

Salt : to taste

Red tandoori colour : a pinch

Carrotino Oil : 05 ml.

Garam masala powder : 02 gm.

Method :

For Gravy :

1. Heat oil in a pan and add in the tomato puree and boil

2. Add in the chilly powder, ginger powder, kasuri methi leaves and simmer.

3.Add in the cashew paste, honey, garam masala, salt and boil well.

4. Finally stir in the cream , remove the makhni gravy and store.

For chicken :

1. Prepare a marinate by mixing curd, chilly powder, salt, oil, colour, garam masala powder. Marinate the chicken in it & leave it in the fridge.

2.Arrange on skewers and cook it in a oven at 250’c for 6-8 minutes till ¾ th done. Remove and store.

3. Reheat the makhni gravy in a pan and add in the cooked chicken tikkas .let it boil together till the chicken is soft.

4.Garnish with cream & serve hot.

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