How to make Chooza Makkhan Malai -

A rich spring chicken dish full of flavor that will satiate every palate

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Whole spring chicken (chooza), Butter (मक्खन )

Cuisine : Punjabi

Course : Main Course Chicken

Chooza Makkhan Malai

Chooza Makkhan Malai Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chooza Makkhan Malai Recipe

  • Whole spring chicken (chooza) 800 grams

  • Butter 1/2 cup

  • Cream 1/2 cup

  • Black cardamoms 4

  • Bay leaves 4-5

  • Green chillies 4

  • Green cardamoms 4

  • Ginger , cut into thin strips 1 inch

  • Green chillies , finely chopped 3-4

  • Garlic , finely chopped 2 tablespoons

  • Black peppercorns , crushed to taste

  • Salt to taste

  • Chicken masala 2 tablespoons

  • Red cherry tomatoes to serve

  • Micro greens to serve

  • Small fresh red chilli flowers to serve

  • Lemon wedges to serve

  • Spring onion bulb flowers to serve

  • Garam masala powder 1 1/2 teaspoons


Step 1

Heat butter in a kadai, crush black cardamoms and add to the pan. Add bay leaves. Crush green chillies and green cardamoms and add to the pan. Add chicken, mix, cover and cook on low heat for 2-3 minutes.

Step 2

Turn over the chicken, and baste it with butter from the kadai. Cover and cook for a minute. Again baste the chicken with butter from the kadai, cover and cook for a minute. Follow this procedure till the chicken turns golden brown on all sides. Cover and cook till the chicken is almost cooked on all sides.

Step 3

Add ginger, green chillies, garlic, crushed black peppercorns and salt. Again baste the chicken and cook on low heat. Add chicken masala and again baste with the butter from kadai and cook till the chicken is fully done.

Step 4

Halve red cherry tomatoes and arrange them on the outer edge of a serving plate. Arrange micro greens, small red chilli flowers, lemon wedges, spring onion flowers with bulb on one edge. Place only the chicken in centre.

Step 5

Add cream, garam masala powder to the gravy left in the kadai and mix well. Pour this gravy on the chicken and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.