Chicken Makhani

Recipe by Julesong
READY IN: 4hrs 30mins




  • Skin and clean the chicken.
  • Make incisions with a sharp knife on breast and leg pieces.
  • Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
  • Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
  • Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  • Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
  • 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.
  • Baste it with butter and cook for another 2 minutes.
  • Remove and keep aside.
  • Heat butter in a pan.
  • Add whole garam masala.
  • Let it crackle.
  • Then add ginger-garlic paste and chopped green chillies.
  • Cook for 2 minutes.
  • Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  • Bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Add sugar or honey and powdered kasoori methi.
  • Add cooked tandoori chicken pieces.
  • Simmer for 5 minutes and then add fresh cream.
  • Serve hot with naan or parantha.