Ingredients

• For marinade 1:
• 800 g - skinless, boneless chicken breast halves, cubed
• 1/2 tbsp - lemon juice
• 1/2 tbsp - chilli powder
• Salt to taste
• For marinade 2:
• 1/2 cup - yogurt
• Salt to taste
• 2 tbsp - ginger garlic paste
• 1/2 tbsp - garam masala
• 1 tbsp - melted butter
• 1/2 tbsp - chilli powder
• 2 tsp - lemon juice
• 2 tsp - olive oil
• For sauce:
• 1/2 tbsp - butter
• 1/2 tbsp - garam masala
• 1/2 tbsp - ginger paste
• 1/2 tbsp - chopped garlic
• 1/2 tbsp - chopped green capsicum
• 1 cup - tomato puree
• 1/2 tbsp - chilli powder
• Salt to taste
• 1/2 cup - water
• 1/2 tsp - dried fenugreek leaves
• 1/2 cup - heavy cream

How to Make Chicken makhani in Tomato based gravy

• For marinade 1:
• Place chicken in a glass bowl with lemon juice, chilli powder and salt.
• Toss to coat; cover dish and refrigerate to marinate for 1 hour.
• For marinade 2:
• Drain yogurt in a cloth for 15 to 20 mins.
• Place in a medium bowl; mix in salt, butter, ginger garlic paste, garam masala, chilli powder, lemon juice and oil.
• Pour yogurt mixture over chicken, cover again and refrigerate to marinate for another 3 hours.
• Preheat oven to 200 degrees C.
• Place chicken on skewers.
• Place skewers in a baking dish and bake for 20 mins, or until almost cooked through.
• For sauce:
• Melt butter in a pan over medium heat.
• Stir in garam masala.
• When masala begins to splutter, mix in ginger paste, chopped garlic and green capsicum.
• Saute until tender, then stir in tomato puree, chilli powder, salt and water.
• Boil, then reduce heat to low and simmer, stirring in the fenugreek.
• Place chicken in sauce mixture.
• Continue cooking for another 5 minutes, or until chicken has absorbed the masala.
• Stir in fresh cream before serving.