Marinade:
1 tbsp fresh ginger, grated
1 tbsp fresh garlic, minced
1/2 tsp cardamom powder
1 tsp dried fenugreek leaves – kasuri methi
1 tbsp chili powder
2 tbsp lemon juice
1-1/2 cup Greek yoghurt
1 tbsp canola oil
1/2 tsp garam masala powder
1 tbsp gram flour (chickpea flour)
2 tsp turmeric powder
2 tsp salt
3 tbsp melted ghee or butter Makhani Masala Sauce:
2 yellow onions, finely chopped
2 tbsp fresh grated ginger
1 tbsp fresh garlic, finely minced
1 tsp fenugreek seeds – methi
15 cashew nuts, coarsely chopped
1 tsp chili powder
1 cup tomato purée
1 tsp chili powder
1 cup tomato purée
2 tbsp ghee or butter, or to taste
3 tbsp heavy cream, or to taste
salt to taste
1 bunch fresh cilantro, washed and chopped for garnish
3 tbsp heavy cream, or to taste
salt to taste
1 bunch fresh cilantro, washed and chopped for garnish
How the fatman goes about cooking this is a secret but it is a 2 day affair
