Chicken Makhan Malai | How to make Chicken Makhan Malai

By sweta biswal  |  29th Feb 2016  |  
4 from 1 review Rate It!
  • Photo of Chicken Makhan Malai by sweta biswal at BetterButter
Chicken Makhan Malaiby sweta biswal
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About Chicken Makhan Malai Recipe

Tandoori Chicken pieces simmered in a rich and creamy gravy.

Chicken Makhan Malai

Ingredients to make Chicken Makhan Malai

  • 500 gm medium sized chicken pieces
  • 1 tsp ginger garlic paste for marination
  • 1/5 tsp turmeric for marination
  • 1 tbsp curd for marination
  • 1/2 tsp tandoori masala for marination
  • salt to taste
  • 1 large onion
  • 1 large tomato
  • 7-8 garlic cloves
  • 1 tsp GG paste
  • 1 tsp coriander seeds
  • 1/2 inch cinnamon
  • 1 green cardamom
  • 1 tsp Kasuri methi
  • 1 tsp kashmiri mirch powder
  • 1/4 tsp garam masala
  • 1/3 tsp cumin powder
  • 2-3 tsp butter
  • 2 tbsp cream
  • 4-5 tsp oil
  • 1 green capsicum ( cut into medium bits )
  • chopped cilantro

How to make Chicken Makhan Malai

  1. Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
  2. Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
  3. Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
  4. Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
  5. Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
  6. Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
  7. Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
  8. Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
  9. Serve hot with Basmati rice/tandoori rotis/rumali rotis.

Reviews for Chicken Makhan Malai (1)

Shambhavi Gupta4 years ago

Sounds and looks so yummy

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