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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a large bowl, combine chicken mince, onion, garlic, ginger, green chillies, coriander leaves, roasted besan, chilli flakes, black pepper, garam masala, salt, and lemon juice. Mix thoroughly until the mixture comes together.
Lightly grease your palms with oil and shape the mixture into small, elongated kebabs.
Heat oil in a wide pan over medium flame. Shallow-fry the kebabs, turning gently, until golden brown on all sides. Transfer to a plate and set aside.
Whisk the thick curd with coriander powder, Kashmiri red chilli powder, cumin powder, garam masala, kasuri methi, and salt until completely smooth. Set aside.
Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter, then add ginger-garlic paste and sauté until fragrant.
Add tomato puree and cook until the oil begins to separate.
Reduce heat to low and add the curd mixture. Stir continuously for 2–3 minutes to prevent curdling.
Pour in hot water (1/2 to 1 cup depending on desired consistency), mix well, then stir in the fresh cream.
Gently lower the fried chicken kebabs and the slit green chillies into the gravy. Cover and simmer over low heat for 8–10 minutes, so the kebabs absorb the makhani flavours.
Adjust seasoning, stir in fresh coriander leaves, cover, turn off the heat, and let it rest for 5 minutes before serving.
Serve hot with naan, tandoori roti, laccha paratha, or steamed basmati rice.
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The combination of whisked curd and fresh cream builds a thick, velvety makhani base without needing a nut paste.
You can replace store-bought puree with 3 medium fresh, blended tomatoes —sauté them for a few minutes longer until the oil separates.
Always squeeze excess water from the onions to keep kebabs from breaking while frying.
Adjust salt and green chillies to suit your taste.
Can I use fresh tomatoes instead of tomato puree?
Yes, you can replace store-bought puree with 3 medium blended fresh tomatoes. Just sauté them a few minutes longer until the oil separates.
How do I prevent the kebabs from breaking?
Ensure to squeeze excess water from the onions before mixing them with the chicken mince.
Can I adjust the spice level?
Yes, adjust the amount of salt and green chillies to suit your taste.
What can I serve with this dish?
Serve hot with naan, tandoori roti, laccha paratha, or steamed basmati rice.
How do I prevent the yogurt from curdling?
Stir continuously for 2–3 minutes after adding the yogurt mixture to prevent curdling.
