For the Marinade:

  • Chicken breast, skinless 800.0 g
  • Ginger fresh 10.0 g
  • Garlic 10.0 g
  • Salt 1.0 g
  • Plain yogurt 40.0 ml
  • Chilli powder (medium) 10.0 g
  • Garam masala 2.0 g

For the curry sauce:

  • Green Chilli 10.0 g
  • Tomato puree 20.0 g
  • Cardamon, green 1.0 g
  • Cloves 1.0 g
  • Cinnamon (sticks) 5.0 g
  • Bay Leaves 2.0 g
  • Coriander Ground 5.0 g

To finish the curry:

  • Honey 10.0 g
  • Salt
  • Butter 25.0 g
  • Single cream 60.0 ml

Try out this delicious Indian chicken recipe by Chris Barber. Chicken Makhani is a classic Indian dish with chicken in a mildly spiced curry sauce. Follow the detailed instructions by Chris Barber to achieve the authentic Indian taste.



  1. For the Marinade:

    • Mix the chicken with the ginger, garlic paste & salt and set aside. Whisk the yoghurt, chili powder, garam masala powder & oil together, then add to chicken & marinate for minimum 4 hours.
  2. For the curry sauce:

    • Heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of min.
    • Add the tomatoes & simmer over a medium heat for 20 min. or until the tomatoes are cooked to Pulp.
    • Pass the cooked tomatoes through a conical strainer or sieve & set sauce aside.
    • 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 & add extract to the sauce.
  3. To finish the curry:

    • Grill the marinated chicken on a barbecue or under a hot grill until cooked through. Put the sauce back on the heat & bring to the boil. Add the chilli powder, salt, honey, tomato paste & butter and simmer for a further 20 min., add cream & chicken at last moment.
    • Serve with pilau rice, naan bread and Indian salad.
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