Tanduri Chicken in Butter Sauce, Makkhani Murgi

A bean recipe for every taste:

Tanduri chicken:

Rinse and skin the chicken pieces. Quarter the onion and ginger (peeled), chop the chili. Cut each leg into two pieces and each breast half into four pieces. Make two long incisions in each side, not starting at the ends, but offering down to the bone. Spread the chicken pieces evenly on one or two large platters, sprinkle with salt (1) and squeeze three-quarters of the lime over them. Rub the salt and juice lightly into the incisions. Turn the pieces of meat to the other side and do the same with salt (2) and the remaining juice of one lime on the other side. Put everything aside for twenty minutes.

Then grind the yogurt, onion, garlic, ginger, chili and garam masala in a hand blender until you get a smooth paste. Press the paste through a sieve into a large glass or ceramic baking bowl.

Mix the food colors together. Brush the meat pieces on both sides with the mixture and add to the spice paste form with the juices that have accumulated on the plate and the rest of the food coloring. Mix everything well, making sure that the paste gets into all the incisions. Cover the baking dish and refrigerate for 6 to 24 hours – the longer the better.

The following day, remove the marinated meat pieces from the baking dish and add as much marinade as possible.

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