C46 Chicken Makhani

This is also called 'butter chicken' for which I already have a recipe. There are many variations for this available but this version is similar to that found on the current (Autumn 2015) menu of the "Table Table"® chain of restaurants. This is a mild, BIR (British Indian Restaurant) styled curry with a buttery and creamy tomato sauce.


For 1 Continued...
1 - 2 tbspn oil 1 portion c41 pre-cooked chicken
1 tspn c41 makhani spice mix ¼ tspn salt
½ tspn chilli powder 1 tspn fresh coriander (finely chopped )
¼ tspn methi (1) (see note 1) 30 gm unsalted butter
300 ml c46 curry base sauce (see note 2) 2 tbspn single cream
1 tbspn tomato purée ¼ tspn methi (2)


Cooking - 6½ min

  1. Heat the oil in a suitable pan and cook the c41 makhani spice mix, chilli powder and methi (1), stirring, for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
  2. Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
  3. Add the c41 pre-cooked chicken, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as required to maintain the desired sauce consistency.
  4. Reduce the heat and stir in the finely chopped coriander and butter and cook, stirring regularly, for 1 min, adding c46 base sauce if needed to maintain he desired sauce consistency.
  5. Reduce the heat some more and gradually add the cream, stirring, for 1 min and finally stir in the methi (2).


  1. Serve with rice and garnish with a swirl of cream (or yogurt) and a little freshly chopped coriander.


(1) Methi is dried fenugreek leaves and can be purchased at some supermarkets or any Asian outlet.
(2) Dilute the c46 base sauce with 100 ml of water and heat before use.
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The main ingredients
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The finished meal

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