Ingredients Boneless chicken ,cut into 1 inch pieces 400 grams Lemon juice 1 tablespoon Kashmiri red chilli

powder 1 teaspoon Salt to taste Butter 2 tablespoons For marinade Yogurt 1/2 cup Ginger paste 2 teaspoons Garlic paste 2 teaspoons Kashmiri red chilli powder 1/2 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Mustard oil 2 teaspoons FOR MAKHNI GRAVY Butter 2 tablespoons Green cardamom 2 Clove 2 Black peppercorns 2-3 Cinnamon 1 inch piece Ginger paste 1 teaspoon Garlic paste 1 teaspoon Tomato puree 1/2 cup Red chilli powder 1/2 teaspoon Salt to taste Sugar 2 tablespoons Kasoori methi 1/2 teaspoon Fresh cream 1/2 cup Method Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth fo r fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200C /400F/ Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated ove n or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add the ginger and garlic pastes and saut for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha.