Chicken Makhani
Member recipe

Chicken Makhani

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(37 ratings)

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Cooking time

Servings

Serves 2

This is a cheat's version, fabulously flavoursome, extremely easy and quick and very low in fat!

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Ingredients

  • 230g tin of chopped tomatoes
  • 1 teaspoon tomato puree
  • 2-3 cm piece grated root ginger
  • 2 or 3 garlic cloves, crushed
  • 1-2 green chillis, deseeded (or leave them in if you like it hot!)
  • 200ml chicken stock
  • 15g ground almonds
  • 1 teaspoon sugar
  • 1 200g pack of cooked chicken tikka fillets (i use tesco)
  • 1 tbsp reduced fat butter
  • 1 tsp garam masala
  • bunch fresh coriander

Method

    1. Place chopped tomatoes, tomato puree, ginger, garlic, chillis, chicken stock in a saucepan and simmer fairly briskly, uncovered, for about 10 minutes, until the sauce has thickened and reduced.
    2. Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 7 minutes.
    3. Stir in the butter, garam masala and coriander. Serve straightaway, with some plain boiled rice or a naan bread.
    4. Enjoy!

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Comments

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lindah736's picture
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A-MAZ-ING, have made loads of curries and even attended a balti cookery course but this is so easy and so tasty it will now be my go to recipe. Thank you Stephanie for a great recipe share. I did marinade cubed chicken breast and added onions as suggested by other members.

rahman_ali911's picture

well good foo made iit was really nice and moist

lisahaigh1074's picture
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This was absolutely gorgeous. Made it tonight for my better half. We were both a bit nervous - I've always thought I should leave curries to the experts. I was very dubious at stage 1 but the end result was amazing. Thanks Steph for the recipe. Will definitely be making this again.

hms1990's picture
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Stumbled across this recipe by accident and it turned out to be a healthy one too! Love this curry, I must have made it over 10 times! It's easy to make and doesn't take too long. I had 6 friends over and all the plates were cleared up which is great for someone that's usually a rubbish cook! Once you've purchased the ingredients the first time they last for months and so doesn't cost much to make after the 1st go, just chicken and a 9p ginger and 3p chillies!

jimiskewl's picture
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Top notch curry but think I would like to marinate my own chicken next time around. I also added a full 400g tin of tomatoes to dampen down the heat of the two red chillis I added, which made more of that great sauce.

nic3713's picture
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Gorgeous curry and low fat what more could you want?!!! Instead of tikka fillets, I marinate chicken breast in Pataks Balti Paste then cook slowly in a baking dish covered with foil. Follow the recipe exactly, I don't put the butter in as I don't think it needs it. Have made this several times and everyone has loved it and asked for the recipe. Was also unsure about adding the almonds but it definitely works. Can't believe you can make such a fantastic curry with so few ingredients, all the others i've made have had to add that many different spices and nothing tastes as good as this recipe. Thankyou Steph its a winner!!!

cldaniels's picture
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Cooked cubed chicken in Pataks tikka paste with onion and added in step 2 of recipe.
Didnt have any coriander but still tasted superb!
Luckily plenty left for lunch tomorrow!

steveharford's picture

I made this last night and my wife and I were really impressed. I consider myself a bit of a curry 'expert' and have been a bit bored with my own concoctions which, even though I follow authentic recipes, tend to end up tasting the same to me. This was so different, and tasty. And no onions!.Basically using what I had to hand. I used leftover cooked chicken, marinated in Pataks madras paste overnight. Used a whole red chilli (scotch bonnet type). Had no ground almonds, and forgot to add tomato paste. No worries, absolutely brilliant! Eaten with Rachels homemade chapatis. I will most definitely be making this one again. Thankyou Steph.

donnalovescheese's picture
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Wow!! This tasted just like proper takeaway or restaurant curry. I loved it because it was so low fat but with all the flavour

scotti's picture
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Extremely easy and quick to make. Very Tasty!

melaniejb1's picture
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Fabulous recipe! We're making it again this week! :)

cabincrazyone's picture
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There aren't enough stars to properly rate this dish! My wife and I both are heat wimps, medium is as spicy as we like to go. This turned out perfect. I used one poblano pepper. It blended perfectly with the garam masala, ginger, and garlic ... and the nutty flavor from the almonds blew my mind.

vanvuuren's picture

Had a curry night around ours last night, and this was definitely a hit, although tasting nothing like the Makhani at my local take away. I used 1Kg mix of turkey breast and thigh, and followed some else’s advice on marinating it in some curry paste, i used a mixture of a mild and madras curry paste & left it in the fridge for a couple of hours before cooking and adding to the sauce. I also added x2 sweet potatoes as there was enough sauce, I chopped into small cubes cooked with a little water in the microwave and stirred in. I forgot the coriander but it still tasted great.

nicolaneesom's picture
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Firm favourite in our house :)

Sissinghurst's picture
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I made this tonight for my husband and myself. It is one of the tastiest recipes I've ever made and we both loved it. I've written 10 out of 10 on my recipe and would give Steph more stars if I could. It is now written into our list of favourites. I used the second half of a roast chicken, chopped up, rolled around in a little mild curry powder then added in the sauce. I didn't feel it needed chicken tikka fillets as it was full of flavour without. It suits my conviction that it's possible to produce a delicious meal with minimum kitchen time.

tracypickle's picture
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Fabulous great flavour!!

jbeilby's picture
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Really delicious. I also marinated my own chicken as I think the shop bought packs are quite expensive and I agree that it needs a little onion but a great curry. My kids ages 6 & 8 loved it too.

cocoabean's picture

Not tried this recipe yet although it looks very nice indeed. However it can't rightly be called a chicken makhani (aka butter chicken) proper as it does not include cinnamon, cloves or fresh cream.

poppyschum's picture
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Really wasn't sure about this recipe as I don't normaly cheat, but gave it a go anyway and I am glad I did, definately one I will be doing again and again. I couldn't bring myself to buy Tikka fillets, so roasted boned chicken thighs in yoghurt, lime juice, termeric and tikka mix first and it still turned out well. Absolutely delicious, I just wish there were more curry recipies like this, come on Steph after all the reviews its time to post another curry recipe.

faylawrence's picture
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I've made this twice now, once for a party (and everyone loved it, 8 of us) and just now for my dinner! So easy to make and very tasty, although I love it, I wouldn't really call it a makhani. The first time I made it I marinaded it with tikka paste, but didn't bother this time&wouldn't really say you could taste the difference, I also added an onion to start.
Just got some more chicken out of the freezer to make some more! Yum yum!

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