Makhni Chicken Tikka Masala
Infuse 1 Makhni Paneer potli in the tomato gravy base for approximately 20 minutes. Remove it before blending the sauce.
Ingredients
For the Chicken Tikka
- Boneless chicken thigh — 650 g, cut into large pieces
- Thick curd — ½ cup / 120 g
- Ginger-garlic paste — 1 tbsp
- Kashmiri chilli powder — 1 tsp
- Coriander powder — 1 tsp
- Turmeric — ¼ tsp
- Lemon juice — 1 tbsp
- Mustard oil — 1 tbsp
- Salt — 1 tsp
Zaika Potli
- Makhni Paneer — 1 potli
For the Gravy
- Butter — 2 tbsp
- Tomatoes — 500 g, chopped
- Onion — 1 small / about 80 g, sliced
- Ginger — 10 g
- Garlic — 4 cloves
- Kashmiri chilli powder — ½ tsp
- Coriander powder — 1 tsp
- Water — 1¼ cups
- Salt — ¾ tsp, then adjust
For Finishing
- Cream — ¼ cup / 60 ml
- Kasuri methi — ¾ tsp, crushed
- Butter — 1 tbsp
- Fresh coriander — 1 tbsp
Cooking Instructions
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1Combine all chicken tikka ingredients and marinate for at least 2 hours, preferably 4.
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2Preheat an oven to 220°C, use a very hot grill, or heat a heavy tawa.
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3Arrange the chicken in a single layer and cook until lightly charred around the edges and nearly cooked through. In an oven this will generally take 14–18 minutes depending on piece size. Set aside.
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4Meanwhile, melt 1 tbsp butter in a saucepan.
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5Add onion, ginger and garlic and cook for 3 minutes.
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6Add tomatoes, chilli powder, coriander powder, water, salt and the Makhni Paneer potli.
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7Cover and simmer for approximately 20 minutes until the tomato and onion are very soft.
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8Remove the potli.
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9Blend until completely smooth and strain if desired.
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10Melt the second tablespoon of butter in a kadai and add the gravy.
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11Simmer for 5–7 minutes until glossy and slightly concentrated.
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12Add the chicken tikka and any flavourful juices from its resting plate.
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13Simmer gently for approximately 5 minutes, until the chicken reaches a safe internal temperature of 74°C at its thickest point.
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14Reduce the heat and add cream, kasuri methi and the final tablespoon of butter.
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15Taste and adjust salt. Finish with coriander.
Don't cook raw chicken entirely inside the gravy. Giving the marinated chicken intense dry heat first creates browned, lightly charred surfaces that provide the defining contrast between chicken tikka in gravy and ordinary chicken curry.
🍽️ Perfect Serving Pairings
My Take On Makhni Chicken Tikka Masala
Charred yoghurt-marinated chicken and a smooth makhni-style tomato gravy produce a restaurant-style curry with both smoky and creamy dimensions. The Makhni Paneer infusion works beyond paneer here because its cardamom, mace, pepper, cashew and kasuri methi notes are naturally compatible with the makhni gravy surrounding chicken tikka.
The Secret: Don't cook raw chicken entirely inside the gravy. Giving the marinated chicken intense dry heat first creates browned, lightly charred surfaces that provide the defining contrast between chicken tikka in gravy and ordinary chicken curry.