Skip to content
- 450g Boneless chicken
- 1 tbsp Ginger-garlic paste
- 1 onion,chopped
- Puree of 4 tomatoes
- 1 tsp honey
- 2 Green chillies, finely chopped
- 1 tbsp curd 2 tbsp coriander leaves
- 1 tbsp curd
- 2 tbsp Knorr Chef’s Chicken Masala
- 2 tbsp Mustard oil
- 1 tsp Lemon juice
- 1 tsp red chilli powder
- 2 tsp coriander powder
- salt To taste
- 2 tbsp Cashew paste
- 2 Capsicum, cubes
- 1/2 tsp Kasoori methi
Marinate the chicken with red chilli powder, lemon juice, a portion of ginger garlic paste, yoghurt and coriander powder. Set aside for 1-2 hours.
Pre-heat the oven to 200 degrees C and put the marinated chicken in the oven for 15 minutes.
To make Makhani gravy, heat 1 tsp oil in non-stick pan.
Add remaining ginger-garlic paste and sauté for two minutes.
Add tomato puree and Knorr Chef’s Chicken Masala to the pan.
Add 1 cup (150ml) water.
Bring the mixture to boil reduce the heat and add honey.
Add the marinated cooked chicken pieces and kasoori methi powder.
Add cashew paste.
Simmer for 5 mins and garnish with chopped coriander leaves.