CHICKEN MAKHNI HANDI

Ingredients
1-1 kg chicken boneless cubes
2-1 tsp kashmiri red chilli powder
3-salt to taste
4-1 tblsp lemon juice
For Marination:
1-1 cup yogurt
2-1 tsp kashmiri red chilli powder
3-salt to taste
4-2 tblsp ginger paste
5-2 tblsp lemon juice
6-2 tblsp garlic paste
7-1/2 tsp garam masala powder
8-2 tsp oil
9-2 tblsp butter
For Makhani Gravy
1-400 gms tomato puree
2-3 tblsp butter
3-1 tsp green chillies (chopped)
4-1/2 tsp kasoori methi
5-1 cup fresh cream
6-1 tblsp ginger paste
7-1 tblsp red chilli powder
8-salt to taste
9-1 tblsp garam masala whole (cinnamon,clove,whole black pepper etc)
10-1/2 tsp garam masala powder
11-2 tblsp sugar/ honey
12-1 tblsp garlic paste
Method
1-Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
2-Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
3-Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and oil.
4-Apply this marination to the chicken pieces and keep it aside for 3 to 4 hours.
5-Stir fry the chicken in a wok for 2 minutes on high flame.Take off and keep aside.
6-Heat up oil and butter in a greased pan.Mix in whole garam masala.Let it crackle.
7-Then mix in ginger-garlic paste and cut green chillies.Stir fry for 2 minutes.
8-Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.Bring to a boil.
9-Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
10-Mix in sugar or honey and powdered kasoori methi.
11-Mix in cooked chicken pieces.
12-Simmer (boil slowly at low temperature) until done and then mix in fresh cream.
13-Serve it hot with naan or paratha.