Bhoot Jolokia Flavoured Makhani Chicken MAGGI Recipe by Nilanjana Das

Cooking Time: 30-35 Minutes
Preparation Time: Nil
Total Serves: 2

The Ingredient List

• Two medium sized tomatoes roughly cut
• Two medium sized onions roughly diced
• 50 gram shredded boneless chicken
• Salt as per taste
• 1 tablespoon jeera powder
• 1 tablespoon dhaniya powder
• 1 tablespoon chicken masala
• 1 tablespoon meat masala
• 1 tablespoon ginger garlic paste
• ½ tablespoon Sugar
• 1/4th cup full fat cream
• 2 packets of small MAGGI (10rs packets)
• Handful of finely chopped
• Coriander for garnishing
• 2 tablespoon butter/1 tablespoon bhoot jolokia oil extract
• 1 tablespoon orange red food colour(optional)

The Easy Steps

1. Mix all the masalas including salt together with two teaspoons of water to make a thick paste. Use half of that paste to marinate the chicken and keep the other half. Marinate the chicken for atleast 15 mins minimum and then fry in a tablespoon of butter and bhoot jolokia oil extract on medium heat till it’s cooked completely. Once done take out and keep it aside to cool down. In the same pan add the remaining masalas in the other tablespoon of butter along with a pinch of cumin seeds and the food colouring ( beetroot juice can also be used to give that red colored resturant gravy look). Saute the masalas with salt as per taste on medium high heat for about 2-mins. Once sauted, add the tomatoes and onions to the paste and fry it on low medium heat till it’s completely cooked. After that allow it to cool down for about 20mins on room temperature.When the mix cools down, transfer it into a mixer jar and grind it to a smooth paste by adding 4 tablespoons of water. Strain the paste into a preheated pan on medium fame for a smooth texture. Add the cream and slowly stir it on medium heat for about 5mins. Once it is done keep it aside with lid closed for a few minutes. Boil the MAGGI packets with the given masala packets for 2 mins with 1½ cups of water.Once the MAGGI boils strain nicely and rinse off with clear water to get rid of the starch which prevents formation of stickiness in MAGGI.
2. For the platting pour the Makhni gravy into a bowl or a dish and spread the MAGGI on top of the gravy. Gently mix it one or two times so that the MAGGI soaks the gravy providing a mouth bursting flavour. Spread the shredded chicken on top of the MAGGI noodles, garnish it with chopped coriander leaves and a teaspoon of full fat cream. Serve hot and enjoy a fiery hot Makhni flavoured MAGGI !!!!!