Ingredients for Chicken Makhani
- 1.5 lbs boneless, skinless chicken thighs and breasts
- Red Chili Powder
- 3 tbsp lemon juice
- 2 tsp salt
- Curds
- Ginger Paste
- Garlic Paste
- 2 tsp garam masala powder
- 6 tbsp butter
- 2 tbsp mustard oil
- Garam Masala
- 1 (28 oz) can crushed tomatoes
- Sugar
- 1 cup heavy cream
- Kasuri Methi
- Green Chili
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How to Make Chicken Makhani
- **Prep the Chicken:** Clean 1.5 lbs boneless, skinless chicken thighs and breasts. Make shallow incisions on each piece using a sharp knife.
- **Marinate (Part 1):** In a bowl, combine 2 tbsp red chili powder, 2 tbsp lemon juice, and 1 tsp salt. Add chicken and marinate for 30 minutes.
- **Prepare Yogurt:** Hang 1 cup plain yogurt in a muslin cloth for 15-20 minutes to drain excess whey.
- **Marinate (Part 2):** In a separate bowl, whisk together 1 tbsp red chili powder, 1 tsp salt, 2 tbsp ginger-garlic paste, 1 tbsp lemon juice, 1 tsp garam masala, and 2 tbsp mustard oil. Add the drained yogurt and mix well.
- **Marinate Chicken:** Add the chicken to the yogurt marinade. Ensure all pieces are well coated. Refrigerate for at least 3-4 hours, or preferably overnight.
- **Cook Chicken (Tandoor/Oven):** Preheat oven to 400°F (200°C). Thread chicken onto skewers. Cook in a preheated oven or tandoor for 10-12 minutes, or until almost cooked through. Baste with 2 tbsp butter during the last 2 minutes of cooking. Remove and set aside.
- **Make the Sauce:** Heat 4 tbsp butter in a large pan or pot over medium heat.
- **Bloom Spices:** Add 1 tsp whole garam masala (cloves, cardamom, cinnamon, bay leaf) and let it sizzle for about 30 seconds.
- **Sauté Aromatics:** Add 2 tbsp ginger-garlic paste and 2-3 finely chopped green chilies. Cook for 2 minutes until fragrant.
- **Add Tomatoes:** Stir in 1 (28 oz) can crushed tomatoes, 1 tbsp red chili powder, 1 tsp garam masala, 1 tsp salt, and 1 cup water. Bring to a boil.
- **Simmer:** Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- **Sweeten & Finish:** Stir in 1 tbsp sugar or honey and 1 tsp kasoori methi (dried fenugreek leaves).
- **Combine Chicken & Sauce:** Add the cooked tandoori chicken to the sauce. Simmer for 5 minutes.
- **Add Cream:** Stir in 1 cup heavy cream. Heat through gently (do not boil).
- **Serve:** Serve hot with naan or paratha. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
47g
Fat
167g
Carbs
7g
