Mughlai cuisine is famous worldwide for their richness in terms of flavors, aroma, and color. Tandoori Chicken is one of the most delicious dish from Mughlai cuisine. The best feature of Tandoori Chicken is it is easy to prepare and it is not as oily as other chicken dishes. Enjoy the real Tandoori chicken with us
Ingredients - 8 no: Large Chicken pieces
- 11/4 cup: Yogurt
- 2 tbs: Lime Juice
- ½ quantity: Chopped Onion
- 3-4: Dried Red Chillies
- 2 tsp: Coriander Seeds
- 2 cloves: Crushed Garlic
- 1" piece: Grated Ginger
- 1-2: Clove
- 2 tsp: Garam Masala
- 2 tsp: Chilli powder
- Salt to taste
Method- Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
- Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
- Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
- Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
- Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
- Keep pouring oil and masala over the chicken pieces in between.
Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
Ingredients 
Marinade
- ½ kg: Curd
- 1 tsp: Ginger garlic paste
- 1 tsp: Red chilli powder
- Salt to taste
Gravy
- 100 gm: White butter
- ½ kg: Tomato (pureed)
- ½ tsp: Black cumin seeds
- ½ tsp: Sugar
- 1 tsp: Red chilli powder
- Salt to taste
To Prepare Chicken
- 100 gm: Fresh cream
- 75 gm: White butter
- 4-5: Sliced green chillies
- ½ tsp: Crushed fenugreek leaves
Method
- For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
- Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
- Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
- For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
- Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
- Cook till chicken is done.
- Butter Chicken is ready to eat.
- Serve hot with rice or naan.
