• Chicken boneless : 120 gm

• 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

• 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.

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.
 

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.