Remove the skin and wash well a

With a sharp knife poke lightly on the top of leg pieces and breast pieces so that it can absorb spices.

Apply salt, lemon juice and little red chilli powder and keep aside.

On other hand remove excess water from yogurt by hanging out in a muslin cloth.

To this mixture add red chilli powder, lemon juice, mustard oil, ginger garlic paste, salt and little garam masala powder and mix well.

Add this paste to poked leg and breast pieces. Refrigerate for 4 hours.

Cook these pieces in a preheated oven (at 200 degrees Celsius) or on hot tandoor for about 10 minutes (until cooked).

While cooking apply butter on to get Butter Chicken, in the middle of this process.

On the other hand heat butter in a pan and fry ginger garlic paste, chopped chillies and whole garam masala.

Sauté for a minute add tomato puree, garam masala, red chilli powder, salt and water.

Once these ingredients boil add Fenugreek powder and honey.

To this mixture add tandoori chicken pieces and cook for 5 more minutes.

At last, add fresh cream and garnish with coriander leaves.

Chicken Makhani Recipe is ready, serve hot.

It tastes great with paratha or naan roti.