Chicken Makhani Recipe

Name: Chicken Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 800 g chicken; 1 teaspoon kashmiri red chili powder; 1 tablespoon lemon juice; salt; Marination; 1 cup curds (yogurt); 2 tablespoons ginger paste; 2 tablespoons garlic paste; 1/2 teaspoon garam masala powder; 1 teaspoon kashmiri red chili powder; 2 tablespoons lemon juice; 2 tablespoons butter; 2 teaspoons mustard oil; salt; Makhani Sauce; 1 tablespoon whole garam masala; 400 g tomato puree; 2 tablespoons sugar or 2 tablespoons honey; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 tablespoon red chili powder; 1/2 teaspoon garam masala powder; 1 cup fresh cream; 1/2 teaspoon kasuri methi; 1 teaspoon chopped green chili; 50 g butter; salt

Servings: persons

800 g chicken
1 teaspoon kashmiri red chili powder
1 tablespoon lemon juice
salt
Marination
1 cup curds (yogurt)
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon garam masala powder
1 teaspoon kashmiri red chili powder
2 tablespoons lemon juice
2 tablespoons butter
2 teaspoons mustard oil
salt
Makhani Sauce
1 tablespoon whole garam masala
400 g tomato puree
2 tablespoons sugar or 2 tablespoons honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasuri methi
1 teaspoon chopped green chili
50 g butter
salt

1
Skin and clean the chicken.
2
Make incisions with a sharp knife on breast and leg pieces.
3
Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
4
Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
5
Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
6
Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
7
Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
8
Baste it with butter and cook for another 2 minutes.
9
Remove and keep aside.
10
Heat butter in a pan.
11
Add whole garam masala.
12
Let it crackle.
13
Then add ginger-garlic paste and chopped green chillies.
14
Cook for 2 minutes.
15
Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
16
Bring to a boil.
17
Reduce heat and simmer for 10 minutes.
18
Add sugar or honey and powdered kasoori methi.
19
Add cooked tandoori chicken pieces.
20
Simmer for 5 minutes and then add fresh cream.
21
Serve hot with naan or parantha.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 800 g chicken, 1 teaspoon kashmiri red chili powder, 1 tablespoon lemon juice, salt, and more.

Yes, Chicken Makhani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Makhani

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