Ingredients:

Chicken 800 gms

Red Chilli Powder 1 tsp

Lemon Juice 1 tbsp

Salt to taste

Marinate

Curd (Yogurt) 1 cup

Ginger paste 2 tbsps

Garlic paste 2 tbsps

Garam Masala powder ½

Red chilli powder 1 tsp

Lemon Juice 2 tbsps

Butter 2 tbsps

Mustard oil 2 tsps

Salt to taste

Butter sauce

Whole garam masala coarsely 1 tbsp

 Tomato puree 400 gms

Sugar / Honey 2 tbsps

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Red chili powder 1 tbsp

Garam masala powder ½ tsp

Fresh cream 1 cup

Chopped green chillies 1 tsp

Butter 50 gms

Salt to taste

Method:

Skin and clean the chicken. Make incisions with sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour. Put yogurt in a dish. Add red chilli powder, salt, ginger – garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours. Put the chicken onto a skewer and cook in a preheated oven (200 degrees Celsius) for 10- 12 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside. Heat butter in a pan. Add coarsely garam masala. Let it crackle. Then add ginger – garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.