Chicken Makhani

Servings: 2 to 3 Persons

300 gram bonless chicken
1 tspn butter
For Marinade-

2 tbspn yogurt
1 tbspn ginger-garlic paste
1 tspn oil
1 tspn red chilly powder (bedgi mirchi)

1/2 tspn turmeric powder
1/4 tspn garam masala
2 tspn tandoor masala
salt as per taste
For Makhni gravy-
3 medium tomatoes
1/4 cup cashew nuts
2 tspn ginger garlic paste
3 tbspn butter
Whole garam masala (2 green cardamom,1" cinnamon stick, 3 cloves, 4-5 black peppercorns)
1 1/2 tspn red chilly powder (bedgi mirchi for colour)
1 tbspn honey/sugar 
1 tspn kasuri methi,crushed
1/4 cup cream
salt as per taste
mint or coriander leaves for garnishing

1. Cut chicken into 1" small pieces. Apply mixture of yogurt,red chilly powder,turmeric powder,salt,tandoor masala,garam masala and oil. Marinate chicken for 2 hours and keep it refrigerated.
2. Grease baking tray with butter and cook chicken in preheated oven (375°F) for 15 minutes. Turn up side down. Baste with butter and cook for another 5 minutes.
3. Boil tomato and make fine puree. Grind cashew nuts to make fine paste. Heat butter in a wok. Add whole garam masala and saute for a minute and add ginger-garlic paste and stir for a minute. Add red chilly powder ,cashew nut paste and tomato puree. Bring it to boil and then keep it on simmer for 10 minutes. Add kasuri methi and honey and boil for another 5 minutes.
4. Add cooked tandoori chicken pieces in the gravy. Cover wok with a lid and cook for 10 minutes. Turn off the heat and add cream after 5 minutes.
5. Garnish with coriander leaves or mint leaves and serve hot with naan or roti.


  1. pls suggest a good brand of tandoori masala in uk..i replace cashews with flax seeds (healthy version). nice post

  2. I use Everest tandoor masala or shaan's tandoor masala. Both are good brands. You will get them in Indian stores or in asian market.
    Once in a while If you are making such dishes, you can use cashew nuts in the gravy :)It adds richness to the dish, though I'll try flax seeds.


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