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Ingredients
US|METRIC
4 SERVINGS
- 700 grams chicken (pat dried)
- 1 tsp. chilli powder (For the first marinade)
- 1 1/2 Tbsp. lemon juice (For the first marinade)
- salt (to taste For the first marinade)
- 1/2 cup yoghurt (For the second marinade)
- 1 Tbsp. garlic paste (For the second marinade)
- 1 Tbsp. ginger paste (For the second marinade)
- 1/2 tsp. rock salt (kala namak For the second marinade)
- 1 tsp. garam masala (For the second marinade)
- 3 drops marinade (the second, optional)
- 1/2 tsp. fenugreek (kasoori methispowder For the second marinade)
- 2 onions (cut into rings For the second marinade)
- 1 lemon wedges (For the second marinade)
- 1 chicken (Tandoori, For the Makhni Sauce)
- 800 grams tomatoes (Ripe red, For the Makhni Sauce)
- 2 Tbsp. oil (For the Makhni Sauce)
- 1 onions (chopped For the Makhni Sauce)
- 1 Tbsp. red chili powder (For the Makhni Sauce)
- 1 Tbsp. garlic paste (Ginger, For the Makhni Sauce)
- salt (to taste For the Makhni Sauce)
- 2 Tbsp. cashew (paste For the Makhni Sauce)
- 1 Tbsp. garam masala (For the Makhni Sauce)
- 1 tsp. sauce (Zeera powder For the Makhni)
- 50 grams butter (For the Makhni Sauce)
- 50 grams cream (Double fresh, For the Makhni Sauce)
- 1 tsp. fenugreek (powder, kasoori methi For the Makhni Sauce)
- 2 green chili (deseeded For the Makhni Sauce)
- 1 Tbsp. coriander (Fresh green, chopped For the Makhni Sauce)
- 1 Tbsp. cream (Fresh, for garnish For the Makhni Sauce, optional)
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