120g boneless chicken

For marinate:
20g yoghurt
5g chilli powder                       
2g.garam masala powder                     
Salt to taste
A pich of red tandoori colouring
5ml carotino Oil

For Makhni gravy:
200g tomatoes puree   
5g chilly powder                      
5g garam masala powder                     
3g ginger powder                       
½ tsp kasuri methi leaves (fenugreek)                
10g cashew-nut paste  
10g honey                                           
5ml cream                                           
Salt to taste
3ml oil   

For gravy:
Heat oil in a pan, add in the tomato puree and water and boil.

Add in the chilli powder, ginger powder, kasuri methi leaves and simmer.

Add in the cashew paste, honey, garam masala, salt and boil well.

Finally stir in the cream, remove the makhni gravy and store.

For chicken:
Prepare a marinate by mixing yoghurt, chilly powder, salt, oil, colouring, garam masala powder. Marinate the chicken and leave it in the fridge for at least 30 minutes.

Arrange on skewers and cook it in a oven at 250 degrees centigrade for 6-8 minutes till ¾ done. Remove and store.

Reheat the makhni gravy in a pan and add in the cooked chicken. Let it boil together till the chicken is soft.

Garnish with cream and serve hot.

Recipe from www.chefmilind.com