Apply red chili powder, lemon juice and salt to the chicken and set aside for 20 minutes. Combine all ingredients of the second marinade (see ingredient list).
Apply this marinade to the chicken and refrigerate for three to four hours; overnight works better.
This in its authentic form has given it the popularity it achieved.
There are many who gasp at the amount of cream that goes in it.
Heat the skillet/stove top grill pan and coat it with oil.
When the methi seeds sizzle, add ginger paste and garlic paste, and the slit green chillies.
Remove and set aside.) [ If you are using the pre made makhani masala, it should be about 2 cups in quantity] Heat butter/ghee or oil in a thick bottomed pan.
Add green cardamoms, black cardamom, cloves and cinnamon.
In our home, Murgh Makhani served in the restaurants is also a measuring tool to judge the quality of the restaurant.
If a restaurant cannot whip up a good Murgh Makhani, the kind that will leave you stuffed and satisfied yet craving for more, that restaurant is not worth stepping into the second time around.
Cook in medium heat for five to eight minutes; the water from the paste would have evaporated and the ginger garlic paste would have reduced in quantity.