Murgh tikka makhani, Indian spiced chicken

Murgh tikka makhani, Indian spiced chicken
  • Serves icon Serves 4
  • Time icon Takes 45-50 minutes to make, plus marinating

This recipe for Murgh tikka makhani, or Indian spiced chicken, has a lovely depth of flavour.

Check out our quick chicken tikka masala video.


  • 8 chicken drumsticks, skinned
  • 4 tbsp Patak’s Tandoori Paste
  • 1 tbsp plain natural yogurt

For the sauce

  • 4-5 green cardamom pods
  • 2 tbsp chopped cashew nuts
  • 8 medium tomatoes, halved
  • 2 bay leaves
  • 50g butter
  • 1 tsp ground cardamom
  • ½ tsp dried fenugreek leaves (optional)
  • 1 tsp honey
  • 75ml single cream


  1. Make 2 deep cuts in each drumstick. Mix the tandoori curry paste with the yogurt and spread on the chicken. Leave to marinate in the fridge for a couple of hours, or overnight.
  2. Preheat the oven to 190°C/fan170°C/gas 5. Cook the drumsticks for 25-30 minutes or until cooked through.
  3. Meanwhile, make the sauce. Gently crush the cardamom pods with the back of a teaspoon and put the seeds in a saucepan with the nuts, tomatoes, bay leaves and butter. Cover and cook over a medium heat for 20 minutes. Purée in a blender until smooth.
  4. Return the sauce to the pan and cook over a medium heat for 5 minutes. Add the ground cardamom, fenugreek leaves, if using, honey and cream. Season to taste and simmer for a further 5 minutes. Pour the sauce over the chicken and serve hot with garlicky spiced lentils.


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