Charred Tandoori Chicken in Makhani Sauce
Tandoori marinated chicken charred in the oven and simmered in a silky, buttery tomato sauce.
Made with Makhani (butter masala) base and Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £2.19 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Coat the chicken in your ready made tandoori marinade (see the base recipe). Cover and chill for at least 2 hours, or overnight.
- 2
Heat the oven to 240°C (220°C fan). Spread the chicken on a lined tray and roast for 18 to 20 minutes until charred at the edges and just cooked through.
19 min - 3
While it roasts, tip your ready made makhani masala base (see the base recipe) into a large pan with the butter and warm gently over a medium heat for 5 minutes.
5 min - 4
Add the chicken and any juices from the tray to the sauce and simmer for 10 minutes, stirring, until the chicken is tender and the sauce is thick and glossy.
10 min - 5
Crush the fenugreek between your palms and stir in with the cream and garam masala. Warm through for 2 minutes without boiling hard.
- 6
Check the chicken is cooked through with no pink. Scatter with coriander and serve with rice or naan.
Tips
- Char the chicken properly in the hot oven. The smoky edges are what make this different from an ordinary butter chicken.
- Add the cream at the end and keep the heat low so it does not split.
- Use thigh meat, which stays tender through the extra simmering.
Storing and freezing
Keeps for 3 days in the fridge. Cool within 1 to 2 hours. Freeze in portions for up to 3 months, and reheat until steaming hot all the way through.
Questions
Can I make it dairy free?
Not with this makhani base, which contains dairy. Make it with a dairy free base, coconut cream and vegan spread, and use coconut yoghurt in the marinade.
How spicy is it?
Mild to medium. Kashmiri chilli gives colour and a gentle warmth. Add a slit green chilli for more heat.
Can I use leftover roast chicken?
Yes. Add cooked chicken to the sauce for the last 5 minutes only, until steaming hot all the way through.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.