1. Make incisions (small cuts) with sharp knife on breast and leg pieces of the chicken.
2. Apply a mixure of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour.
3. Hang yoghurt in a muslin cloth for fifteen to twenty mintues to remove extra water.
4. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and musturd oil.
5. Apply this marinade to the chicken pieces and refrigerate for three to four hours.
6. Put the chicken on to a skewer and cook over moderaly hot tandoor or a pre-heated oven (200 degree C) for ten to twelve minutes or till it is alomost done.
7. Baste it with some butter and cook again for another 2 minutes.
8. Remove and set aside.
9. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saute for 2 minutes, add ginger-garlic paste and chopped green chillies. Cook for 2 - 3 minutes.
10. Add red chilli powder, garam masala powder, salt and one cup of water .Bring it to a boil.
11. Reduce heat and simmer for another 10 minutes. Add sugar, honey and powdered methi leaves.
12. Add cooked tandori chicken pieces.
13. Simmer for 5 minutes. Then add fresh cream to it.
14. Serve hot with naan or paratha.

Preparation Time: 4 hours.

Cooking Time: 30-40 minutes.

Serves: 4 persons.

Shelflife: Best Fresh

Serving Suggestions: Serve hot with Naan or Paratha.

Note:

• Heat kasuri methi in the oven for sometime or broil kasuri methi on a tawa or griddle plate to make it crisp. This way, it can be easily crushed with hands.
• After adding chicken, dont cook on high flame. And also dont stir continuously.
• Always use fresh lemon juice for marinades.
• To check whether chicken is done while in oven or tandoor, just pierce a needle or skewer to it. If case it is cooked then it would go inside easily and while it is removed, you wont find chicken sticking to it.
• After adding cream , dont cook over flame for more than 1 min .