Ingredients
First marination
- Chicken: 800g (boneless thighs or breasts, cut into bite-sized pieces)
- Garlic: 5 pods (minced or paste)
- Ginger: Small piece (minced or paste)
- Green Chili: 2 (finely chopped or slit)
- Lime Juice: 1 tsp
- Salt: ½ tsp
- Pepper Powder: ½ tsp
- Turmeric: ⅛ tsp
Second marination
- Curd (Plain Yogurt): 3 tbsp (thick or Greek yogurt works best)
- Mustard Oil: 2 tbsp (gives an authentic tandoori tang)
- Red Chili Powder: 1 tbsp (Kashmiri chili powder works wonderfully for color)
- Coriander Powder: 1 tsp
- Cumin Powder: 1 tsp
- Garam Masala: 1 tsp
- Dried Oregano: ¼ tsp
- Kasuri Methi (Dried Fenugreek Leaves): ½ tsp
- Salt: ¼ tsp
- Red Food Coloring: A pinch (optional, for that iconic restaurant hue)
For makhani sauce base
- Tomatoes: 5 large (chopped)
- Onion: 1 large (chopped)
- Garlic: 5 pods (crushed)
- Ginger: Small piece (crushed)
- Coriander Stems with Roots: 4 (the root and stem pack a massive punch of flavor)
- Bay Leaf: 2
- Cinnamon Stick: 1 small piece
- Cardamom: 4 pods
- Cashews: 50 g (adds natural creaminess and body)
- Red Chili Powder: ½ tbsp
- Coriander Powder: ¼ tsp
- Cumin Powder: ¼ tsp
- Salt: ½ tsp
- Oil: 2 tbsp
- Water: ½ cup
For Tempering & Assembly
- Butter: 50g
- Ginger: Cut into thin juliennes (a few pieces)
- Green Chili: 2 (slit)
- Red Chili Powder: ½ tbsp (for the butter flash / tadka)
- Water: As needed to adjust gravy consistency
- Salt: As per taste
- Honey or Sugar: 1 tsp (to balance the tomato acidity)
- Fresh Cream: ¼ cup
- Kasuri Methi: ¼ tsp (crushed between your palms)
- Garam Masala: A pinch
Instructions
- (1st Marinade): Mix chicken with garlic, ginger, green chili, lime juice, salt, pepper, and turmeric. Marinate for 30 minutes.
- (2nd Marinade): Layer curd, mustard oil, spices, and food coloring directly over the chicken. Mix well.
- (Charcoal Smoke): Place a small foil cup with a glowing hot charcoal and a few drops of oil in the center. Cover tightly for 2 hours to infuse smoke.
- (Sear): Sear chicken in a hot pan or grill until nicely charred and half-cooked. Set aside.
- (Makhani Base): Add all base ingredients (tomatoes, onions, garlic, ginger, stems, whole spices, cashews, spices, salt, oil, water) into a large skillet.
- (Simmer): Cover and simmer on medium-low for 12–15 minutes until tomatoes are completely soft and mushy.
- (Blend): Remove whole spices, let cool slightly, and blend until completely smooth and velvety. Strain if desired.
- (Tadka): Melt butter in a pan. Sizzle julienned ginger, green chilies, and a pinch of red chili powder briefly.
- (Combine): Pour in blended sauce, adjust consistency with water, and add salt, honey/sugar, and seared chicken.
- (Cook): Simmer on low for 8–10 minutes until the chicken is fully cooked and tender.
- (Finish): Stir in fresh cream, crushed kasuri methi, and a pinch of garam masala. Turn off the heat and serve hot!
Notes
Tips & Tricks at a Glance
- 🍅 Blend the sauce for a velvety restaurant finish.
- 🌿 Don’t skip the kasuri methi for authentic aroma.
- 🍗 Sear the chicken first for maximum flavor.
- 🍳 Use the same pan to capture the fond.
- 🔥 Keep the heat low after adding cream.
- 🧈 Finish with a little extra butter if desired.
- 🧄 Use fresh ginger and garlic paste.
- 🍚 Serve with plenty of warm naan or rice.
Extra Notes
- You can substitute heavy cream with coconut cream if you prefer a dairy-free or tropical twist, though traditional cream yields the classic flavor.
- Leftovers taste even better the next day as the spices meld further.
- Reheat gently on the stovetop over low heat with a splash of water or milk if the sauce thickens up in the fridge.
- Fresh cilantro adds a bright, fresh contrast to the rich gravy.
- Prep Time: 30 mins + 15 mins prep
- Cook Time: 25 mins