Prick the chicken pieces all over with a fork. Place them in a large bowl and add the salt, red chilli powder and lemon juice and mix well. Cover the bowl with a cling film and set aside to marinate for thirty minutes in a refrigerator.
For the marinade, mix together yogurt, ginger paste, garlic paste, chilli powder, salt and garam masala powder. Add the mustard oil and mix.
Add the chicken and mix well so that all the chicken pieces are well coated with the marinade. Cover the bowl with cling film and place it in the refrigerator to marinate for about two hours. For the gravy puree the tomatoes till smooth.
Heat two tablespoon butter in a deep non stick pan on low heat. Add the green cardamoms and mace and cook till fragrant. Add the ginger paste and garlic paste and sauté for a minute.
Add the pureed tomatoes, salt, red chilli powder and cook, stirring occasionally, for fifteen to twenty minutes. Preheat the gas tandoor. Open the lid and lightly grease the platform. Keep the chicken pieces, cover with the lid and cook till the chicken pieces are done.
Add the roasted and crushed kasuri methi to the gravy and mix. Add the remaining butter and cook for a few minutes. Add the honey and cream and mix well. Cook for two minutes more. Add the chicken pieces and cook for three minutes. Serve hot with naan.
तैयारी का समय : ३१-४० मिनट
खाना पकाने के समय : ३१-४० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : नरम
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.