Ingredients
800 gm Chicken
1 tsp Kashmiri Red Chili Powder
1 tbsp Lemon Juice
Salt To Taste
For Marinade . . .
1 cup Yogurt
1 tsp Kashmiri Red Chili Powder
2 tbsp Butter
2 tbsp Ginger Paste
2 tbsp Garlic Paste
2 tbsp Lemon Juice
1/2 tsp Ga ram Masala Powder
2 tsp Mustard Oil
Salt To Taste
For Makhani Gravy . . .
400 gm Tomato Puree
3 tbsp Butter
1 tbsp Ginger Paste
1/2 tsp Kasoori Methi
Method
Skin and clean the chicken.
Make incisions on leg pieces and breast with a sharp knife.
Apply a mixture of Red Chili Powder, Lemon Juice and Salt to the Chicken and leave aside for half an hour.
Take off extra water by hanging the Yogurt in a muslin cloth for 15-20 minutes.
Mix in Red Chili powder, Salt, Ginger-Garlic Paste, Lemon Juice, Ga ram Masala powder and Mustard oil.
Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
Put the chicken onto a skewer and stir fry in a moderately hot Tan door or a preheated oven (200 degrees Celsius) for 10-12 minutes.
Baste it with Grease and stir fry for another 2 minutes.
Take off and keep aside.
Heat up grease in a pan.
Mix in whole Garam Masala.
Let it crackle.
Then mix in Ginger-Garlic paste and cut Green Chillies.
Stir fry for 2 minutes.
Mix in Tomato Puree, Red Chili powder, Ga ram Masala powder, Salt and one cup of water.
Bring to a boil.
Lower heat up and simmer the flame for 10 minutes.
Mix in Sugar or Honey and powdered Kasoori Methi.
Mix in cooked tandoori chicken pieces.
Simmer the flame for 5 minutes and then mix in fresh Cream.
As the name suggests romaali roti is a paper thin bread prepared artistically. Romaali roti owes its origin from Andhra Pradesh but now it is a sure shot bread available on every top restaurants menu in all over India. Here we will tell how to make rumali rotis in your home
Ingredients
11/2 cup: Whole Wheat Flour (Atta)
50 gm: Maida
½ tsp: Baking powder
2 tbsp: Oil
Water to knead
Method
Mix wheat flour, maida, salt and baking powder and sieve them together.
Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).
Heat an inverted griddle (tawa).
Place the roti carefully over it and cook till done.
Fold it like a handkerchief.
Serve hot with hot vegetables.
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