Chicken with tomato gravy

Murgh tikka makhani

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

In this dish chicken is cooked in a rich tomato gravy scented with fenugreek leaves.


  • vegetable oil
  • 4 or 5 cloves of garlic, peeled and finely chopped
  • 800 g/


  1. Put all the ingredients for the tomato gravy in a pan with a little water, bring to the boil and cook for a few minutes. Cool slightly, then purée in a food processor or blender to make a smooth red gravy.
  2. Heat some oil and fry the chopped garlic until brown. Add the chicken pieces and stir-fry until they are golden.
  3. Pour in the tomato gravy and simme