- 450g Boneless chicken
- 1 tbsp Ginger-garlic paste
- 1 onion, chopped
- Puree of 4 tomatoes
- 1 tbsp Honey
- 2 Green chillies, finely chopped
- 1 tbsp curd
- 2 tbsp coriander leaves
- 2 tbsp Knorr Chef’s Chicken masala
- 2 tbsp Mustard oil
- 1 tbsp Lemon juice
- 1 tbsp red chilli powder
- 2 tbsp coriander powder
- Salt To taste
- ¼ cup low-fat fresh cream
- 2 Capsicum, cubes
- 1/2 tbsp Kasoori methi
- 2 tsp Butter
Marinate the chicken with red chilli powder, lemon juice, 1 tsp ginger-garlic paste ,curd, coriander powder and set aside for 1 to 2 hours.
Pre heat the oven to 200 degrees C and place the marinated chicken in the oven for 15 minutes.
To make makhani gravy, heat butter in nonstick pan.
Add remaining ginger garlic paste and sauté for two minutes.
Add the tomato puree and Knorr Chef’s Chicken Masala.
Add 150 ml (1 cup) of water.
Bring the mixture to a boil, lower the flame and add honey.
Add the marinated cooked chicken pieces and kasoori methi powder.
Add low- fat fresh cream and simmer for 5 minutes.
Garnish with chopped coriander leaves.