How to make Hariyali Chicken Makhani - SK Khazana -

Spinach puree gives this makhani gravy a lovely emerald green colour and extra nutrients too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Readymade hariyali chicken tikka, Butter (मक्खन )

Cuisine : Punjabi

Course : Main Course Chicken

Hariyali Chicken Makhani - SK Khazana

Hariyali Chicken Makhani - SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hariyali Chicken Makhani - SK Khazana Recipe

  • Readymade hariyali chicken tikka 250 grams

  • Butter 2 tablespo to garnish

  • Oil 1 tablespoon

  • Onion paste 1/2 cup

  • Ginger-garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Fresh mint paste 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Green cardamom powder 1 teaspoon

  • Spinach puree 1 cup

  • Salt to taste

  • Fresh cream 3 teaspoon to garnish

  • Coriander powder 1

  • Garam masala powder 1 1/2 teaspoons

  • Honey 1 tablespoon

  • Milk 1/4 cup


Step 1

Heat butter and oil in a non-stick pan, add onion paste and sauté till fragrant. Add ginger-garlic paste and green chilli paste and mix well. Add mint paste and mix well and sauté for 2-3 minutes

Step 2

Add turmeric powder and cardamom powder, mix well. Add spinach puree and mix, add salt and mix and cook for 3-4 minutes. Add fresh cream, mix well. Cook for a few minutes.

Step 3

Add coriander powder and garam masala powder and mix well. Add the hariyali chicken tikka and mix. Add some water, mix and cook for 3-4 minutes.

Step 4

Add honey, mix well cook for a minute. Add milk and mix well, cook for another 2-3 minutes.

Step 5

Transfer into a serving bowl and serve hot garnished with fresh cream and butter.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.