Chicken Makhani
Member recipe

Chicken Makhani

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(39 ratings)

Member recipe by


Serves 2

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

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  • 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


    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!

Comments, questions and tips

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1st Jul, 2020
This was really tasty and sooo easy to make. I used tandoori chicken skewers from Iceland - popped them in the oven while I prepared the other bits then the chunks slid off easily - perfect amount for two people. I'll double the butter next time. Really impressed with the flavour of this given how quick and simple it is to make!
23rd Mar, 2015
Loved the taste of this recipe. Although I have to say it didn't taste like any Makhani I've had. It needs some form of cream or yogurt I think to be a Makhani. Put in a tablespoon of garam massala by accident but it still tasted good - as good as a takeaway curry. Marinated our own chicken for a tikka feel (simply marinade small chicken chunks in Greek yogurt, chilli powder and tumeric) - we marinaded for an hour. Next time I will try overnight. Oven cooked it chicken prior to making the rest of the curry.
10th Oct, 2014
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.
21st May, 2013
well good foo made iit was really nice and moist
31st Jan, 2013
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.
16th Nov, 2012
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!
1st Nov, 2012
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.
21st Oct, 2012
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!!!
11th Apr, 2012
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!
11th Apr, 2012
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.


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