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Chicken Makhini Masala

  • 30m Prep Time
  • 1h 0mCook Time
  • 1h Ready In

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  • Cuisine : Indian
  • Course : Dinner

4 servings This dish, contributed by friend and gifted chef Kusuma Rao, is the precursor to the Anglo-Indian favorite chicken tikka masala, also known as butter chicken. All these dishes start with marinated and grilled chicken, which is then fortified with a creamy, rich tomato sauce. We recommend marinating and grilling a sufficiently large batch of chicken for two meals, then following up with this dish the next day. If you wish to make the recipe without an intermediate meal, marinate the chicken, then grill or roast it as you make the sauce.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 pounds bone-in chicken thighs, skin removed
  • 1
    • 1 ½ to 2 teaspoons salt (½ teaspoon per pound of meat)
    • 1 teaspoon Kashmiri chili powder or cayenne pepper
    • Finely grated zest of 3 lemons
    • ⅓ cup lemon juice
    • ¾ cup plain whole-milk Greek yogurt
    • 2 tablespoons dried fenugreek leaves, ground or finely crumbled with your fingers
    • 1 ½ teaspoons ground turmeric
    • (½ to 1 teaspoon Kashmiri chili powder or cayenne pepper)
    • 1 cup whole-milk plain yogurt
    • Finely grated zest of 1 lemon
    • ¼ cup lemon juice
    • 6 garlic cloves, minced or grated on a rasp grater
    • One 2-inch piece ginger, peeled and minced or grated on a rasp grater
    • 2 tablespoons sweet paprika
    • 1 tablespoon ground turmeric
    • 2 teaspoons salt
    • (1 teaspoon ground fenugreek leaves)
    • 1 teaspoon cayenne pepper
    Sub-recipe steps
    1. Place the meat to be marinated in a bowl and sprinkle evenly with: 1 ½ to 2 teaspoons salt (½ teaspoon per pound of meat)
    2. Add and thoroughly combine with: 1 teaspoon Kashmiri chili powder or cayenne pepper; Finely grated zest of 3 lemons; ⅓ cup lemon juice
    3. Add and toss to coat with: ¾ cup plain whole-milk Greek yogurt; 2 tablespoons dried fenugreek leaves, ground or finely crumbled with your fingers; 1 tablespoon Garam Masala; 1 ½ teaspoons ground turmeric; (½ to 1 teaspoon Kashmiri chili powder or cayenne pepper)
    4. Cover and marinate, refrigerated, for at least 2 hours and up to overnight (or as directed in individual recipes). Before cooking the meat, use your fingers to wipe off excess marinade.
    5. About 1 ¼ cups
    6. When roasting and broiling indoors, we use smoked paprika in place of the sweet paprika to make up for the lack of grilled flavors.
    7. Whisk together in a large bowl: 1 cup whole-milk plain yogurt; Finely grated zest of 1 lemon; ¼ cup lemon juice; 2 tablespoons Garam Masala or curry powder; 6 garlic cloves, minced or grated on a rasp grater; One 2-inch piece ginger, peeled and minced or grated on a rasp grater; 2 tablespoons sweet paprika; 1 tablespoon ground turmeric; 2 teaspoons salt; (1 teaspoon ground fenugreek leaves); 1 teaspoon cayenne pepper
    8. Use to marinate as directed in version I.
  • 2 tablespoons vegetable oil
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 large onion, finely diced
  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • 6 garlic cloves, minced
  • One 2-inch piece ginger, peeled and minced
  • ⅓ cup prepared ginger-garlic paste
  • 1 pound plum or Roma tomatoes, chopped, or one 14 ½-ounce can diced tomatoes
  • 1 to 3 serrano or jalapeño peppers, to taste, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground cumin
  • ½ to 1 teaspoon cayenne pepper, to taste
  • ½ teaspoon salt
  • ⅓ cup water
  • 1 teaspoon garam masala
  • (1 tablespoon ground dried fenugreek leaves)
  • 3 tablespoons butter
  • (Up to ½ cup heavy cream)
  • Cooked jasmine or basmati rice
  • 1
    • 2 cups (265g) bread flour
    • ½ teaspoon salt
    • 1 ⅛ teaspoons active dry yeast
    • ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature
    • 2 tablespoons butter (30g), melted
    • 1 teaspoon to 1 tablespoon water, as needed
    • 2 tablespoons butter, melted
    • (2 tablespoons minced green onions or garlic)
    • (Melted butter)
    Sub-recipe steps
    1. Combine in a large bowl or a stand mixer fitted with the dough hook: 2 cups (265g) bread flour; ½ teaspoon salt; 1 ⅛ teaspoons active dry yeast
    2. Add: ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature; 2 tablespoons butter (30g), melted; 1 teaspoon to 1 tablespoon water, as needed
    3. Mix by hand or on low speed until a soft ball of dough forms. Knead for about 10 minutes by hand or on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise until nearly doubled, about 1 ½ hours.
    4. Position a rack in the lowest position in the oven and place a baking stone, steel, or inverted heavy-gauge baking sheet on the rack. Preheat the oven to 475°F for 45 minutes.
    5. Meanwhile, divide the dough into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a very lightly floured surface to an oval 8 to 10 inches long and ¼ inch thick. Brush the tops with: 2 tablespoons butter, melted
    6. If desired, sprinkle on top: (2 tablespoons minced green onions or garlic)
    7. Place as many dough ovals as will fit without touching each other directly on the baking stone, steel, or sheet and bake until each oval is puffy and deeply browned on the bottom, 6 to 7 minutes. Remove from the oven. If desired, brush the naan with: (Melted butter)
    8. Place in a cloth-lined basket and keep covered. Bake the remaining breads. Serve warm.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 pounds bone-in chicken thighs, skin removed
  • 1 ½ recipe Tandoori Marinade I
  • 2 tablespoons vegetable oil
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 large onion, finely diced
  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • 6 garlic cloves, minced
  • One 2-inch piece ginger, peeled and minced
  • ⅓ cup prepared ginger-garlic paste
  • 1 pound plum or Roma tomatoes, chopped, or one 14 ½-ounce can diced tomatoes
  • 1 to 3 serrano or jalapeño peppers, to taste, minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground fennel
  • 2 teaspoons ground cumin
  • ½ to 1 teaspoon cayenne pepper, to taste
  • ½ teaspoon salt
  • ⅓ cup water
  • 1 teaspoon garam masala
  • (1 tablespoon ground dried fenugreek leaves)
  • 3 tablespoons butter
  • (Up to ½ cup heavy cream)
  • Cooked jasmine or basmati rice
  • 1 (Naan)

Let's Cook

  1. Step 1.

    Marinate: 2 pounds bone-in chicken thighs, skin removed

  2. Step 2.

    in: ½ recipe Tandoori Marinade I

  3. Step 3.

    Grill as for Tandoori Chicken, or preheat the oven to 425°F and line a baking sheet with parchment paper. Bake until the internal temperature of the chicken reaches 170°F, about 20 minutes.

  4. Step 4.

    Cut the cooked chicken off the bone into bite-sized pieces. Heat in a large heavy skillet over medium-low heat until hot: 2 tablespoons vegetable oil

  5. Step 5.

    Add and cook, stirring occasionally, until fragrant: 3 whole cloves; 1 cinnamon stick; 1 bay leaf; 3 cardamom pods

  6. Step 6.

    Add and cook until starting to sizzle and just beginning to brown: 1 teaspoon cumin seeds

  7. Step 7.

    Add and sauté until very well browned (this can take up to 20 minutes): 1 large onion, finely diced; ½ teaspoon salt

  8. Step 8.

    Add and cook, stirring, for 20 seconds: ½ teaspoon ground turmeric

  9. Step 9.

    Add and cook, stirring frequently, for 3 to 4 minutes: 6 garlic cloves, minced; One 2-inch piece ginger, peeled and minced

  10. Step 10.

    Or use: ⅓ cup prepared ginger-garlic paste

  11. Step 11.

    Stir in: 1 pound plum or Roma tomatoes, chopped, or one 14 ½-ounce can diced tomatoes; 1 to 3 serrano or jalapeño peppers, to taste, minced; 1 tablespoon ground coriander; 2 teaspoons ground fennel; 2 teaspoons ground cumin; ½ to 1 teaspoon cayenne pepper, to taste; ½ teaspoon salt

  12. Step 12.

    Cook, scraping the skillet frequently, until the tomatoes are completely broken down and the mixture forms a paste, 10 to 15 minutes. (If time allows, add ½ cup water and allow the mixture to simmer, reduce, and become a thick paste again.) If desired, for a very smooth masala, discard the cinnamon and bay leaf and transfer the paste to a blender. Puree until smooth.

  13. Step 13.

    If the sauce was blended, scrape it back into the skillet. Stir in: ⅓ cup water

  14. Step 14.

    Bring the mixture to a simmer and add: 1 teaspoon garam masala; (1 tablespoon ground dried fenugreek leaves)

  15. Step 15.

    Simmer for 10 minutes, adding a little water as needed and scraping the bottom of the skillet constantly to keep it from burning. Add the cooked chicken along with: 3 tablespoons butter

  16. Step 16.

    Stir to combine and simmer for another few minutes. If desired, thin out with: (Up to ½ cup heavy cream)

  17. Step 17.

    Taste and add more salt if needed. Serve with: Cooked jasmine or basmati rice; (Naan)

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