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Spicy Indian curry (Murgh Tikka Makhani)


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Rate this recipe 4.2/5 (19 Votes)


  • 8 skinless chicken drumsticks
  • 4 tbsp Patak's Tandoori Paste
  • 1 tablespoon of lain yoghurt
  • For the sauce
  • 4-5 green cardamom pods
  • 2 tbsp chopped cashews
  • 8 tomatoes
  • halved
  • 2 bay leaves
  • 50g butter
  • 1 tsp ground cardamom
  • ½ tsp dried fenugreek leaves (optional)
  • 1 teaspoon of honey
  • single cream


servings 4
Level of difficulty Difficult
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Cut 2 slits into each drumstick.
Mix the tandoori paste with the yoghurt and brush the chicken.
Marinate in the fridge for 2h.

Step 2

Preheat the oven to 190 ° C and cook the chicken 25 to 30 minutes.

Step 3

Meanwhile, prepare the sauce.
Crush the cardamom pods with the back of a spoon and remove the seeds. In a saucepan, combine the cardamom with cashew nuts, tomatoes, bay leaves and butter.
Cook over medium heat for 20 minutes. Remove from heat and leave to cool slightly and mix everything in a blender into a smooth sauce.

Step 4

Pour the sauce back into the pan, heat for 5 minutes on low.
Add the ground cardamom, bay leaves, fenugreek leaves (optional), honey and single cream. Season and simmer another 5 minutes. Pour the sauce over chicken and serve hot.

Step 5

Serve with mango chutney and naan bread.

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