How to make Chicken Makhani -

Tandoori chicken pieces served with tomato gravy.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Chicken (चिकन), Kashmiri red chilli

Cuisine : Punjabi

Course : Main Course Chicken

For more recipes related to Chicken Makhani checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Chettinaad, Chicken Manchurian . You can also find more Main Course Chicken recipes like Chicken In Quick Brown Sauce Murgh Makkai Grilled Chicken with Tomato Jam Stuffed Roast Chicken

Chicken Makhani

Chicken Makhani Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 3-3.30 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Tangy

Ingredients for Chicken Makhani Recipe

  • Chicken skinned and cut into 8 pieces on the bone 800 grams

  • Kashmiri red chilli 1 teaspoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Butter 2 tablespoons

  • Marination

  • Yogurt 1 cup

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Lemon juice 2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Mustard oil 2 tablespoons

  • Makhani gravy

  • Butter 3 tablespoons

  • Green cardamoms 2-3

  • Cloves 4-5

  • Black peppercorns 7-8

  • Cinnamon 1 inch stick

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chillies chopped 2

  • Tomato puree 400 grams

  • Red chilli powder 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Sugar/honey 2 tablespoons

  • Dried fenugreek leaves (kasoori methi) 1/2 teaspoon

  • Fresh cream 1/4 cup


Step 1

Make incisions with a sharp knife on the chicken breast and leg pieces. Mix red chilli powder, lemon juice and salt and apply to the chicken. Set aside for half an hour. For the marination, hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.

Step 2

Add red chilli powder, salt, ginger paste, garlic paste, lemon juice, garam masala powder and mustard oil, hung yogurt and mix well. Apply this marinade to the chicken pieces and refrigerate for three to four hours.

Step 3

String the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Set aside.

Step 4

For the makhani gravy, heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger paste, garlic paste and green chillies. Sauté for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water and mix well.

Step 5

Bring the mixture to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add the chicken pieces and simmer for five minutes. Add fresh cream.

Step 6

Serve hot with naan or parantha.

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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.