Mughal Recipes - eBook

MUGHAL RECIPES

MUGHAL RECIPES

2 Chicken RecipesChicken RecipesChicken RecipesChicken Recipes

Table of Contents Mughal

Traditional Mughlai Chicken

Reshmi Kabab recipe……………………………………………………………………

Shahi Chicken Tikka Recipe

Shahi Chicken korma Recipes

Shahjahani Chicken recipe

Mughlai Chicken (murgh) masala

Mughlai whole chicken curry

Mughlai Chicken Handi……………………………………………………………….10

Chicken Dum Biryani Recipe

Murg(Chicken) Malai Kabab

Chicken Makhani Recipe……………………………………………………………...13

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Mughal Recipe

Traditional Mughlai Chicken Recipe…………………………………………………

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ikka Recipe…………………………………………………………….5

Shahi Chicken korma Recipes …………………………………………………………6

Shahjahani Chicken recipe……………………………………………………………..7

Mughlai Chicken (murgh) masala……………………………………………………..8

Mughlai whole chicken curry…………………………………………………………..9

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Chicken Dum Biryani Recipe………………………………………………………….11

Murg(Chicken) Malai Kabab………………………………………………………….12

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Traditional Mughlai Chicken Recipe :

Ingredients to cook Traditional Mughlai Ch

• 2 lb/1 kg boneless chicken

• 1 cup – chicken stock

• 1″ stick of cinnamon

• 5 pods of cardamom

• 1 tsp – coriander powder

• 1 tsp – cumin powder

• 1 tsp – red chilli powder

• 2 onions ground to a paste

• 2 tsps – garam masala

• 2 tsps – garlic paste

• 1 tsp – ginger paste

• 10-15 almonds blanched and skin removed

• 5-6 tbsps – thickened/ heavy/ double cream whisked

• 4 tbsps – ghee

• Salt as per taste

Direction to cook Traditional Mughlai Chicken :

1.Before you start you need to Grind the almonds into a fine paste and keep

2.Heat the ghee in a pan and fry the onions till they are golden brown or translucent.

3.Now add the ginger and cinnamon ,garlic pastes and cardamom and fry for a minute.Now add all the other spices (except the garam masala)

and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed or chicken turns opaque.

4.Add the stock, salt to taste and cook till the chicken is done.Whisk the cream to ensure that there are no lumps in it.

5.Add the cream and the almond paste to the chicken and stir well. Turn off the fire and sprinkle the garam masala over the chicken. Cover the

dish immediately.

6.Serve it after a few minutes with indian naans or roti .


Recipe :

Ingredients to cook Traditional Mughlai Chicken :

15 almonds blanched and skin removed

thickened/ heavy/ double cream whisked

Direction to cook Traditional Mughlai Chicken :

1.Before you start you need to Grind the almonds into a fine paste and keep aside.

2.Heat the ghee in a pan and fry the onions till they are golden brown or translucent.

cinnamon ,garlic pastes and cardamom and fry for a minute.Now add all the other spices (except the garam masala)

egins to separate from the masala. Add the chicken and fry till sealed or chicken turns opaque.

4.Add the stock, salt to taste and cook till the chicken is done.Whisk the cream to ensure that there are no lumps in it.

o the chicken and stir well. Turn off the fire and sprinkle the garam masala over the chicken. Cover the

6.Serve it after a few minutes with indian naans or roti .

cinnamon ,garlic pastes and cardamom and fry for a minute.Now add all the other spices (except the garam masala)

o the chicken and stir well. Turn off the fire and sprinkle the garam masala over the chicken. Cover the


Reshmi Kabab recipe :

Ingredients to make Reshmi Kabab recipe:

• 1 kg – boneless chicken cut small cubes

• 2 – large onions chopped

• 1 tbsp – ginger paste

• 2 tbsps – garlic paste

• 1cup – coriander leaves

• 1/2 cup – fresh yoghurt

• 1/2 cup – almonds

• Juice of 1 lemon

• For grilling kababs Butter or oil

• Salt to taste.

Direction to make Reshmi Kabab recipe:

1. Soak the almonds in hot water for 10 mins so that the skins loosen.Now remove the skin of all the almonds.

2. Mix the almonds , ginger and garlic pastes , coriander , onion and grind it to make smooth paste. Add salt a

well.

3. Pour this paste and the yoghurt(should not be sour) over the chicken and mix well to coat all the pieces. Cover and keep t

refrigerator for 24 hours.Put the marinated chicken pieces on skewers

4. When the chicken is cooked well, remove from the skewers.

5. Reshmi kabab ready for serve with hot Naans,roti or Mint


recipe:

boneless chicken cut small cubes

tion to make Reshmi Kabab recipe:

1. Soak the almonds in hot water for 10 mins so that the skins loosen.Now remove the skin of all the almonds.

2. Mix the almonds , ginger and garlic pastes , coriander , onion and grind it to make smooth paste. Add salt as per taste, the lemon juice and mix

3. Pour this paste and the yoghurt(should not be sour) over the chicken and mix well to coat all the pieces. Cover and keep t

refrigerator for 24 hours.Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.

4. When the chicken is cooked well, remove from the skewers.

5. Reshmi kabab ready for serve with hot Naans,roti or Mint-Coriander Chutney.

s per taste, the lemon juice and mix

3. Pour this paste and the yoghurt(should not be sour) over the chicken and mix well to coat all the pieces. Cover and keep to marinate in the

and grill. Lightly brush with oil to keep from sticking.


Chicken tikka Recipe :

Ingredients for cook Chicken tikka Recipe :

• 2lb/1 Kg – Boneless chicken

• Butter for basting

To Marinade Chicken:

• 1 tsp - Garam masala

• 1/2 tsp - Mace and nutmeg powder

• 1 tsp - Lime juice

• 1 cup - Yogurt

• 1 tbsp - Ginger and garlic paste

• 4 tbsp - Chilli powder

• 1 tbsp - Coriander powder

• 1 nos - Chicken stock cube

• Salt as per your taste

Direction to Cook Chicken tikka Recipe:

1. You need to mix all ingredients and Marinade Chicken overnight .

2. Before Grilling,Take out of the fridge 1 hour so it’s come to room temperature. Skewer Boneless chicken . Grill on hot

with butter and turn over and cook frequently rotate so its cooked equally on all sides. Cook till its done.

3. Garnish with onion rings, tomato slices, green coriander and serve.


Ingredients for cook Chicken tikka Recipe :

1. You need to mix all ingredients and Marinade Chicken overnight .

the fridge 1 hour so it’s come to room temperature. Skewer Boneless chicken . Grill on hot

with butter and turn over and cook frequently rotate so its cooked equally on all sides. Cook till its done.

3. Garnish with onion rings, tomato slices, green coriander and serve.

the fridge 1 hour so it’s come to room temperature. Skewer Boneless chicken . Grill on hot charcoal grill, baste


Shahi Chicken Korma Recipe :

Ingredients to make Shahi Chicken korma Recipes :

• 1 lb / 500 gm chicken

• 1 big onion (cut into slices)

• 1 big tomato ( puree )

• 1 tsp ginger garlic paste

• 1/2 tsp caraway seeds

• 1/2 tsp dry fenugreek leaves

• 1/4 cup whipping cream

• pinch of asafoetida

• 3 tsp oil

• salt as per taste

For Chicken marination :

• 1/4 tsp turmeric powder

• 1/2 tsp coriander powder

• 1 tsp red chili powder

• 1/2 tsp garam masala

• 1/2 tsp cumin powder

• 6-8 cashews paste

• 1 tsp lime juice

• 1/4 cup yogurt

Direction to make Shahi Chicken korma Recipes :

1. Combine all Marination ingredients into bowl and marinate chicken pieces

refrigerator.

2. Heat 1 tsp of oil in a pan. Now add onion slices and saute till onion becomes transperant or slight brown . Let it cool do

make a smooth puree by adding little water. Keep it aside.

3. Heat 2 tsp oil in a pan. Add pinch of asafoetida and caraway seeds . Add onion puree and saute for a few minute.Add marinated chicken and

salt to taste. Mix well. Cover the pan and let it cook for 2 to 3 minutes.

4. Add tomato puree and let chicken cook on medium heat for about 8 to 10 minutes. Keep stirring frequently.

5. Add fenugreek leaves and whipping cream. Let gravy simmer on low heat for about 2 to 3 minutes.

6. serve hot with naan ,chapati or plain rice.


Ingredients to make Shahi Chicken korma Recipes :

Direction to make Shahi Chicken korma Recipes :

1. Combine all Marination ingredients into bowl and marinate chicken pieces into a mixture. Let the chicken Pieces marinate for about 1 hour in a

2. Heat 1 tsp of oil in a pan. Now add onion slices and saute till onion becomes transperant or slight brown . Let it cool do

little water. Keep it aside.

pinch of asafoetida and caraway seeds . Add onion puree and saute for a few minute.Add marinated chicken and

salt to taste. Mix well. Cover the pan and let it cook for 2 to 3 minutes.

tomato puree and let chicken cook on medium heat for about 8 to 10 minutes. Keep stirring frequently.

5. Add fenugreek leaves and whipping cream. Let gravy simmer on low heat for about 2 to 3 minutes.

into a mixture. Let the chicken Pieces marinate for about 1 hour in a

2. Heat 1 tsp of oil in a pan. Now add onion slices and saute till onion becomes transperant or slight brown . Let it cool down completely and

pinch of asafoetida and caraway seeds . Add onion puree and saute for a few minute.Add marinated chicken and


Shahjahani Chicken recipe :

Ingredients to make Shahjahani Chicken recipe :

• 1 Kg chicken

• 2 tsp Garam masala

• 6 tbsp Poppy seeds

• 1 bunch Coriander leaves

• 2 tsp Cumin seed

• 2 tsp Garlic

• 6 tbsp Ginger

• 5 Red chillies

• 2 tbsp Turmeric powder

• 1 1/4 cup Fresh cream

• 1 cup Cashewnuts

• 1 cup Dried fruit

• 1/2 cup Vinegar

• 3 tbsp Butter

• 1 cup Ghee or Oil


Directions to make Shahjahani Chicken recipe :

1. Clean and wash the chicken 3 to 4 times and drain. Now cut the medium pieces of chicken .

2. First Grind poppy seeds ,cashewnuts, and cumin seeds separately and keep aside.Grind al

3. Now Apply half ground masala paste and vinegar to chicken pieces and keep aside to marinate for atleast 1 to 2 hour.

4. Heat Ghee or oil into deep pan and fry chicken pieces till tender. Add cashewnu

5. Add a little water, and simmer on a low heat till chicken done or about 10 to 15 minute.

6. Now add butter and fresh cream and simmer it for 5 minute more . Garnish with dry fruit.

7. serve hot with roti,naan.


Ingredients to make Shahjahani Chicken recipe :

Directions to make Shahjahani Chicken recipe :

1. Clean and wash the chicken 3 to 4 times and drain. Now cut the medium pieces of chicken .

2. First Grind poppy seeds ,cashewnuts, and cumin seeds separately and keep aside.Grind all the spices and make a smooth paste and keep aside.

paste and vinegar to chicken pieces and keep aside to marinate for atleast 1 to 2 hour.

4. Heat Ghee or oil into deep pan and fry chicken pieces till tender. Add cashewnut paste and remaining ground masala paste.

5. Add a little water, and simmer on a low heat till chicken done or about 10 to 15 minute.

6. Now add butter and fresh cream and simmer it for 5 minute more . Garnish with dry fruit.

l the spices and make a smooth paste and keep aside.

paste and vinegar to chicken pieces and keep aside to marinate for atleast 1 to 2 hour.

t paste and remaining ground masala paste.


Mughlai Chicken (murgh) masala :

Ingredients to make Mughlai Chicken (murgh) masala :

• 3 lb / 1½ kgs chicken (cut into large pieces)

• 2 – large onions (Finely chopped)

• 5 tomatoes (cut into small bits)

• 1 tsp shahi jeera

• 2 tsp garam masala

• 4 tsp poppy seeds

• 2″ piece ginger

• 6 flakes of garlic

• 2 tbsp chilly powder

• Just pinch of tarmaric (haldi)

• 250 ml ghee or oil

• Salt as per taste

Direction to make Mughlai Chicken (murgh) masala :

1. Grind shahi jeera,garam masala,poppy seeds,piece ginger,flakes of garlic,chilly powder and pinch of tarmaric to make a fin

2. Heat oil in a pan and fry the finely chopped onions until golden brown.Then fry the masala paste and lastly the tomato. Fry until the oil

separates.

3. Now add in the chicken pieces and fry it for 10 minutes untill chicken pieces tender and soft.

4. Add salt and water to Cook well till Gravy is thick.

5. Serve hot with Naan or roti.


Mughlai Chicken (murgh) masala :

(murgh) masala :

3 lb / 1½ kgs chicken (cut into large pieces)

Direction to make Mughlai Chicken (murgh) masala :

1. Grind shahi jeera,garam masala,poppy seeds,piece ginger,flakes of garlic,chilly powder and pinch of tarmaric to make a fin

a pan and fry the finely chopped onions until golden brown.Then fry the masala paste and lastly the tomato. Fry until the oil

3. Now add in the chicken pieces and fry it for 10 minutes untill chicken pieces tender and soft.

to Cook well till Gravy is thick.

1. Grind shahi jeera,garam masala,poppy seeds,piece ginger,flakes of garlic,chilly powder and pinch of tarmaric to make a fine paste.

a pan and fry the finely chopped onions until golden brown.Then fry the masala paste and lastly the tomato. Fry until the oil


Mughlai whole chicken curry : Ingredients to make Mughlai Whole Chicken Curry :

• 1 – chicken whole

• 2 – green chillies made into a paste

• 4 – cloves

• 1″- piece cinnamon broken

• 4 – brown cardamoms peeled

• 8 – black peppercorns

• 1 tsp – cumin seeds

• 2 tsp – coriander seeds

• 2 – large onion finely sliced

• 1 cup – tomato puree

• 10 – almonds

• 1 cup – water

• 2 tbsp – oil

• salt to taste

For marinade Chicken :

• 2 tbsp – ginger and garlic pastes

• 1 tsp – turmeric

• 1 tsp – garam masala

• 1 tsp – red chilli powders

• 1 cup – yoghurt well beaten


For Garnishing Recipe:

• fresh cream

• finely chopped coriander leaves

Direction to make Mughlai Whole Chicken Curry:

1. Make cuts on the chicken. In a bowl mix together half of the ginger and garlic paste and red chilli powder. Now Add turmer

masala powder, yoghurt and salt to taste. Mix wel

least an hour 1 or 2.

2. In a pan roast together peppercorns, cinnamon,cumin seeds,cloves, cardamoms, coriander seeds and almonds till they are aro

sliced onions till brown. Allow to cool. Grind together roasted spices, browned onions and the remaining ginger and garlic pa

water.

3. Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on

chicken is browned lightly. Remove fried chicken from the pan and keep aside.

4. Add the remaining oil, heat it till hot and fry the paste on medium heat for about 2 minutes.

5. Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat

for about 30 minutes or till the chicken is fully tenderised or cook well.

6. Garnish with fresh cream and finely chopped coriander leaves.


Ingredients to make Mughlai Whole Chicken Curry :

Direction to make Mughlai Whole Chicken Curry:

1. Make cuts on the chicken. In a bowl mix together half of the ginger and garlic paste and red chilli powder. Now Add turmer

masala powder, yoghurt and salt to taste. Mix well. Marinade chicken in this mixture very well and allow to marinate in the refrigerator for at

2. In a pan roast together peppercorns, cinnamon,cumin seeds,cloves, cardamoms, coriander seeds and almonds till they are aro

sliced onions till brown. Allow to cool. Grind together roasted spices, browned onions and the remaining ginger and garlic pa

bottomed pan till hot add the chicken (without the marinade) and fry on medium heat for about 2 minute or till the

chicken is browned lightly. Remove fried chicken from the pan and keep aside.

4. Add the remaining oil, heat it till hot and fry the paste on medium heat for about 2 minutes.

puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat

for about 30 minutes or till the chicken is fully tenderised or cook well.

6. Garnish with fresh cream and finely chopped coriander leaves.

1. Make cuts on the chicken. In a bowl mix together half of the ginger and garlic paste and red chilli powder. Now Add turmeric powder,garam

l. Marinade chicken in this mixture very well and allow to marinate in the refrigerator for at

2. In a pan roast together peppercorns, cinnamon,cumin seeds,cloves, cardamoms, coriander seeds and almonds till they are aromatic. Fry the

sliced onions till brown. Allow to cool. Grind together roasted spices, browned onions and the remaining ginger and garlic pastes with a little

medium heat for about 2 minute or till the

puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat


Mughlai Chicken Handi recipes :

Ingredients to make Mughlai Chicken Handi Recipe:

• 1/2 kg Chicken boneless

• 1 1/2 tbsp Coconut powder

• 1 1/2 tbsp Almonds powder

• 1/2 tbsp Red chili powder

• 1 tsp Fenugreek leaves (qasoori methi)

• 1 tsp Coriander powder

• 1/2 tbsp White pepper

• 1/2 tbsp Ginger (crushed)

• 1/2 tbsp Garlic (crushed)

• 1/2 tbsp Cumin powder

• 2 tbsp Khoya (Reduced whole milk)

• 2-3 tbsp onion paste (Boiled)

• 3 tbsp Tomato paste

• Turmeric just a pinch

• 1 cup Fresh cream

• 3-4 tbsp Oil


Direction to make Mughlai Chicken Handi Recipe

1. Heat oil in a pan and fry garlic and ginger(crushed) in it till light golden brown.When garlic and ginger become light brown, add chicken and

cook for a few second.

2. Now add Red chili,coriander powder,Turmeric, cumin powder,fenugreek leaves(qasoori methi),white pepper, salt and mix well.

3. Add boiled onion paste, almond powder, coconut powder,tomato paste and mix well.Now add fresh cream to make gravy thick.At th

Khoya (reduced whole milk) and cook for a few seconds.

4. Now curry is ready to serve.Garnish with cut coriander and g


Ingredients to make Mughlai Chicken Handi Recipe:

1 tsp Fenugreek leaves (qasoori methi)

Direction to make Mughlai Chicken Handi Recipe :

ginger(crushed) in it till light golden brown.When garlic and ginger become light brown, add chicken and


Add boiled onion paste, almond powder, coconut powder,tomato paste and mix well.Now add fresh cream to make gravy thick.At th

Khoya (reduced whole milk) and cook for a few seconds.

4. Now curry is ready to serve.Garnish with cut coriander and ginger.

ginger(crushed) in it till light golden brown.When garlic and ginger become light brown, add chicken and


Add boiled onion paste, almond powder, coconut powder,tomato paste and mix well.Now add fresh cream to make gravy thick.At the end add


Chicken Dum Biryani Recipe:

Ingredients to make Chicken Dum Biryani:

• ½ kg – Chicken

• 500 gm – Basmati Rice washed and drained

• A pinch of Saffron (dissolved in 2 tbsp warm milk)

• 3 – Green Cardamoms (Elaichi)

• 3 – Cloves (Lavang)

• 1 – Cinnamon Stick (Dalchini)

• 1 – big Onion (sliced)

• 2 – Whole Star Anise

• 8 tbsp – Oil

• 2 tbsp – Ghee

• 6 cups – Water

• Salt as per taste.

For Marinate the Chicken :

• 2 tsp – Ginger-Garlic Paste

• 2 cups – Yogurt (thick Curd)

• 2 tsp – Garam Masala Powder

• 2 tbsp – Chilly Powder

• 4 tbsp – Tomato Paste

• ½ tsp – Mace (Javitri)(ground)

• ¼ tsp – Nutmeg (Jaifal)(grated)

• Salt as per taste.

Direction to make Chicken Dum Biryani:

1. Take Yogurt (curd),garam masala,ginger and garlic paste,nutmeg, mace,tomato paste, chilly powder and salt in a bowl and mi

paste.Marinate the chicken with the paste and keep it to the side for 3 to 4 hours.

2. Put water in a pot and get it to boil.Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.Stir in rice

minutes.Add the rice to the boiling water, sprinkle a pinch of salt and

3. Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.Pour in the rema

and cook the chicken for 6-7 minutes or until it discharges oil.

4. Mix in rice and add fried onion, ghee and saffron.Now cover the pan with aluminium foil and set the pan over another pan.

for 5 minutes.

5. Reduce the flame to medium and cook for about 20 minutes.Remove from the heat


Dum Biryani:

Basmati Rice washed and drained

A pinch of Saffron (dissolved in 2 tbsp warm milk)

Direction to make Chicken Dum Biryani:

1. Take Yogurt (curd),garam masala,ginger and garlic paste,nutmeg, mace,tomato paste, chilly powder and salt in a bowl and mi

keep it to the side for 3 to 4 hours.

2. Put water in a pot and get it to boil.Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.Stir in rice

minutes.Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.Strain the rice using colander.

3. Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.Pour in the rema

discharges oil.

4. Mix in rice and add fried onion, ghee and saffron.Now cover the pan with aluminium foil and set the pan over another pan.

5. Reduce the flame to medium and cook for about 20 minutes.Remove from the heat and serve hot.

1. Take Yogurt (curd),garam masala,ginger and garlic paste,nutmeg, mace,tomato paste, chilly powder and salt in a bowl and mix into a

2. Put water in a pot and get it to boil.Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.Stir in rice and fry it for 4-5

cook until rice is ¾ cooked.Strain the rice using colander.

3. Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.Pour in the remaining oil into the pan

4. Mix in rice and add fried onion, ghee and saffron.Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame


Murg(Chicken) Malai Kabab Recipe :

Ingredients to make Murg(Chicken) Malai Kabab :

• 12 boneless chicken medium pieces

• 4 green chillies finely chopped

• 2 tbsp finely chopped coriander leaves

• 1 tbsp each of ginger and garlic pastes

• ½ tsp each of mace and nutmeg powders

• 1 tsp white pepper powder

• 1 tbsp grated cheese

• 1 tbsp lemon juice

• 2 tbsp fresh cream

• 1 egg beaten

• butter for basting


For garnishing Murg(Chicken) Malai Kabab :

• finely cut onion rings

• lemon wedges

Direction to make Murg(Chicken) Malai Kabab :

1. Clean chicken pieces well.Prick the flesh of the chicken all over with a fork and make incisions with a sharp knife on chicken pieces.

2. Except lemon juice ,Mix together rest of all the ingredients and roll Chicken pieces in this mixture paste. Refrigerate fo

preferably overnight)

3. Preheat the oven for 250 °C and skewer the chicken pieces . Baste Chicken pieces with butter (Baste Frequenty) and cook fo

minutes or till the chicken is tender or soft.

4. Sprinkle lemon juice all over chicken pieces before serving. Garnish with lemon wedges and onion rings.


b Recipe ::

Murg(Chicken) Malai Kabab :

tbsp finely chopped coriander leaves

tbsp each of ginger and garlic pastes

tsp each of mace and nutmeg powders

Murg(Chicken) Malai Kabab :

Direction to make Murg(Chicken) Malai Kabab :

well.Prick the flesh of the chicken all over with a fork and make incisions with a sharp knife on chicken pieces.

2. Except lemon juice ,Mix together rest of all the ingredients and roll Chicken pieces in this mixture paste. Refrigerate fo

3. Preheat the oven for 250 °C and skewer the chicken pieces . Baste Chicken pieces with butter (Baste Frequenty) and cook fo

cken pieces before serving. Garnish with lemon wedges and onion rings.

well.Prick the flesh of the chicken all over with a fork and make incisions with a sharp knife on chicken pieces.

2. Except lemon juice ,Mix together rest of all the ingredients and roll Chicken pieces in this mixture paste. Refrigerate for at least 3 to 4 hours.(

3. Preheat the oven for 250 °C and skewer the chicken pieces . Baste Chicken pieces with butter (Baste Frequenty) and cook for about 15 to 20


Chicken Makhani Recipe : Ingredients to make Chicken Makhani:

• 450 gms – Boneless Chicken Thighs

• 1 tbsp – Ginger and Garlic paste

• 2 tsp – Lemon juice

• 1 tsp – Garam Masala

• 1 tsp – Kashmiri Red Chili Powder

• 1 tsp – Ground Cumin

• 1 cup – Tomato Puree

• 1 – Bay Leaf

• 1/4 tsp – Cayenne Pepper

• 1 – Shallot finely chopped

• 1/4 – White Onion finely chopped

• 1 tbsp – Cornstarch

• 1/4 cup – plain Yogurt

• 1 cup – Cream

• 2 tbsp – Butter

• 2 tbsp – oil

• 1/4 cup – Water

• 1 pinch Black Pepper

• 1 pinch Salt or as per taste.

Direction to make Chicken Makhani :

1. Heat oil in a large saucepan over medium high heat.Saute onion and shallot until it becomes soft and brown.

2. Add butter,garam masala, chili powder,lemon juice, ginger and garlic paste,cumin and bay leaf into the saucepan. Cook

minute.Then add tomato sauce, and cook for another 2 minutes,Stir in cream and yogurt.stir it frequently.

3. Reduce heat to low.Now again heat it for 10 to 12 minutes, stirring frequently.Season it with salt pepper. Remove from hea

4. Heat oil in a large heavy skillet over medium heat.Cook the chicken until it turns lightly browned, about 10 minutes.Reduc

with garam masala and cayenne.

5. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced.St

6. Mix together cornstarch and water, and then stir into the sauce and cook about 5 to 10 minute.

7. Chicken Makhani ready for serve.


1. Heat oil in a large saucepan over medium high heat.Saute onion and shallot until it becomes soft and brown.

2. Add butter,garam masala, chili powder,lemon juice, ginger and garlic paste,cumin and bay leaf into the saucepan. Cook

minute.Then add tomato sauce, and cook for another 2 minutes,Stir in cream and yogurt.stir it frequently.

3. Reduce heat to low.Now again heat it for 10 to 12 minutes, stirring frequently.Season it with salt pepper. Remove from hea

4. Heat oil in a large heavy skillet over medium heat.Cook the chicken until it turns lightly browned, about 10 minutes.Reduc

5. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced.Stir cooked chicken into sauce.

6. Mix together cornstarch and water, and then stir into the sauce and cook about 5 to 10 minute.

2. Add butter,garam masala, chili powder,lemon juice, ginger and garlic paste,cumin and bay leaf into the saucepan. Cook it for 1 to 2

3. Reduce heat to low.Now again heat it for 10 to 12 minutes, stirring frequently.Season it with salt pepper. Remove from heat and set aside.

4. Heat oil in a large heavy skillet over medium heat.Cook the chicken until it turns lightly browned, about 10 minutes.Reduce heat, and season

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