• Prep Time 15-20 minutes
  • Cook Time 35-40 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Boneless chicken cooked in tandoor and finished in butter with aromatic Indian spices.


  • Boneless chicken, cut into – 1½ inch pieces 400grams
  • Kashmiri Red chilli powder – 1 teaspoon
  • Lemon juice – 1 teaspoon
  • Salt – to taste



  • Hung yogurt – ½ cup
  • Ginger paste – 2 teaspoons
  • Garlic paste – 2 teaspoons
  • Kashmiri Red chilli powder – ½ teaspoon
  • Garam masala powder – ½ teaspoon
  • Salt – to taste
  • Mustard oil – 2 teaspoons


Makhni gravy:-

  • Dry fenugreek powder – ¼ teaspoon
  • Rice bran oil – 2 tablespoons
  • Green cardamoms – 4 nos
  • Mace – 1 blade
  • Kashmiri Red chilli powder – 1 ½ teaspoon
  • Garlic, roughly chopped – 1 tablespoon
  • Ginger, juliennes – 1 tablespoon
  • Green Chillies, julienne – 1 tablespoon
  • Tomatoes, roughly chopped – 12 medium
  • Salt – to taste
  • Honey – 1 tablespoon
  • Butter – 3 tablespoons
  • Fresh cream – 3½ tablespoons



  1. In a large bowl mix the chicken with salt, red chilli powder, lemon juice and set aside for ten minutes.
  1. Mix all the ingredients in the marinade section and add to the chicken, mix well, cover the bowl with cling film and place it in the refrigerator to marinate for three to four hours.
  1. Preheat the oven to 200°C. String the chicken pieces on skewers and cook in preheated oven for ten to twelve minutes, basting in between regularly. The chicken would get cooked in about six to eight minutes, set aside.
  1. For the gravy, dry roast dried fenugreek leaves till fragrant. Set aside to cool. When cooled crush with your hands to a powder.
  1. Heat one tablespoon rice bran oil in a deep pan on low flame. Add green cardamoms and mace and cook till fragrant.
  1. Now add chopped garlic and sauté for about a minute, add the tomatoes and cook until the tomatoes are completely mashed. Sprinkle Kashmiri red chlli powder and cook further for about two minutes.
  1. Strain the mixture into a bowl and grind the residue till smooth. Strain this too into the same bowl.
  1. Heat rice bran oil in another deep pan on low heat, add ginger and green chilli juliennes, cook for about thirty seconds, and add the strained puree. Add three tablespoons of butter and add salt accordingly, cook on slow flame for about twelve to fifteen minutes.
  1. Now add the chicken pieces and cook further for about three to four minutes. Finally pour in the cream and cook for about two minutes. Sprinkle the dried fenugreek leaves and pour in the honey. Remove from flame.
  1. Transfer into a serving bowl and serve hot with naan.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

1 thought on “Murgh Makhani”

  1. JAGANNATH JAAWARE - May 31, 2017 at 12:46 pm

    Harpalji, aapne Food Food Channel pe dikhna kam kiya to humane channel dekhana hi chhod diya. Miss You Sir


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