• Cooking Time: 110
  • Servings: 4
  • Preparation Time:


Chicken tikka is simmered in flavourful makhni sauce in Alfred Prasad's mouth-watering chicken tikka recipe. Marinate the chicken tikka early before starting


  • Chicken tikka
  • 8 chicken thighs, boneless
  • 0.5 tbsp of ginger paste
  • 0.5 tbsp of garlic paste
  • 2 tbsp of Greek yoghurt
  • 2 tsp of Kashmiri chilli powder
  • 0.5 tsp of garam masala
  • 1 tbsp of vegetable oil
  • Makhni sauce:
  • 2 tbsp of vegetable oil
  • 4 cardamom seeds
  • 2 cinnamon sticks
  • 4 cloves
  • 4 bay leaves
  • 1 tbsp of ginger, peeled and chopped
  • 3 green chillies
  • 10 tomatoes, cut into quarters
  • salt
  • 1 tsp of chilli powder
  • 1 tbsp of clear runny honey
  • 2 tsp of tomato paste
  • 1 tsp of Kasoori methi
  • 25g of unsalted butter
  • 1 tbsp of cashew nuts, toasted and roughly chopped
  • 60ml of single cream
  • To plate
  • 1 knob of butter


  • 1. To make the chicken tikka, mix the chicken with the ginger, garlic paste and salt and set aside
  • 2. Whisk the yoghurt, chilli powder, garam masala powder and oil together, then add to the chicken and marinate for a minimum of 4 hours
  • 3. Grill the marinated chicken in the tandoor, on a barbecue or under a hot grill until cooked through. Leave to cool, cut into bite-sized bits, cover with cling wrap and leave aside
  • 4. For the makhni sauce, heat the oil in a saucepan. Add the whole spices, followed by the green chillies and ginger and sauté for a couple of minutes. Add the tomatoes and simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp
  • 5. Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce
  • 6. Put the sauce back on the heat and bring to the boil. Add the chilli powder, salt, honey, tomato paste and butter and simmer for a further 20 minutes
  • 7.Sprinkle with the crushed kasoori methi and the sauce is ready to use
  • 8. To finish, sauté the bits of chicken tikka in a small amount of butter. Sprinkle the chicken with some roughly chopped toasted cashew nuts
  • 9. Add the makhni sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream

Categories: Dairy  Dinner  Indian  Lunch  Main Dish  Poultry 

Author Credit: Great British Chefs

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