Ingredients

Serves 4

　　1 pound boneless chicken breast

　　1 pound chicken thighs

　　1 tablespoon lemon juice

　　1 teaspoon red chile powder (Kashmiri preferred)

　　1 teaspoon salt

　　2 tablespoons unsalted butter, melted, plus extra for basting

　　

MARINADE

1 cup yogurt

　　1 teaspoon salt

　　1/2 teaspoon minced garlic, smashed into a paste with the back of a spoon

　　1/2 teaspoon garam masala

　　1 teaspoon red chile powder (Kashmiri preferred)

　　2 tablespoons minced ginger, smashed into a paste with the back of a spoon

　　2 tablespoons lemon juice

　　2 tablespoons mustard oil

　　

MAKHNI “GRAVY”

3 1/2 tablespoons unsalted butter

　　1 teaspoon whole green cardamom pods

　　1/2 teaspoon whole cloves

　　1 teaspoon whole black peppercorns

　　1 (2- to 3-inch) cinnamon stick

　　1 tablespoon minced ginger, smashed into a paste with the back of a spoon

　　1 tablespoon minced garlic, smashed into a paste with the back of a spoon

　　4 or 5 green chiles, chopped

　　14 ounces tomato purée

　　1 tablespoon red chile powder (Kashmiri preferred)

　　1 teaspoon garam masala

　　2 teaspoons salt

　　1 cup water

　　1/2 teaspoon ground fenugreek

　　2 tablespoons honey

　　1 cup cream

　　Rice and naan or paratha, for serving

　　

Step 1

Cut the chicken breast and thigh meat into equal-size hunks suitable to skewering and grilling. In a small bowl, combine the lemon juice, red chile powder, salt, and 2 tablespoons butter to make a paste. Rub the paste into the chicken pieces. Place the chicken pieces in a bowl, cover, and refrigerate for 30 minutes.

　　

Step 2

Meanwhile, make the marinade. Line a colander with muslin cheesecloth and drain the yogurt for 15 to 20 minutes to remove the excess water. Transfer the drained yogurt to a bowl and add the remaining marinade ingredients. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.

　　

Step 3

Prepare a moderately hot fire in a grill (Fojol uses a tandoor) or preheat the oven to 400°F.

　　

Step 4

Thread the chicken pieces onto skewers and grill them just until the juices run clear, about 4 to 5 minutes, being careful not to overcook. Baste the chicken with butter during the last couple of minutes of cooking. Remove from the heat and set aside.

　　

Step 5

To prepare the gravy, melt the butter over medium heat in a medium to large sauté pan. Add the cardamom pods, cloves, peppercorns, and cinnamon. Sauté for 2 minutes, then add the ginger paste, garlic paste, and chopped green chiles and stir to combine. Cook for 2 minutes. Add the tomato purée, red chile powder, garam masala, salt, and water. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Add the fenugreek and honey, then add the cooked chicken to the gravy. Simmer for 5 minutes, then add the cream. Stir and let simmer for just a couple of minutes, then serve hot with the rice and naan or paratha.

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