I first tasted Chicken Makrana during a family gathering at my cousin’s house in Rajasthan. The aroma pulled me in before I even reached the dining table, and once I had my first bite, I knew I needed to recreate it in my own kitchen.
This Chicken Makrana Recipe isn’t just a dish—it’s a full-on experience. With juicy chicken leg pieces marinated in bold Indian spices, slow-cooked to soak up every bit of flavor, and finished with a smoky touch—it’s the kind of meal you make when you want to treat your family without making it overly complicated.
Let me walk you through it, step by step, just like I do in my kitchen.
What Is Chicken Makrana?
Chicken Makrana is a flavorful Indian chicken dish that’s rich in spices, creamy in texture, and usually grilled or pan-cooked after marinating in a spiced curd-based mix.
It’s commonly made with chicken leg pieces to keep it juicy. Makrana, a city in Rajasthan, is famous for its marble, but it also lends its name to dishes that pack in royal flavors. This one’s a treat for your next home-cooked meal.
How To Make Chicken Makrana Recipe At Home
The Chicken Makrana Recipe is all about tender makrana chicken pieces infused with warm spices and rich flavor. Inspired by the royal kitchens of India, this meal brings that restaurant-style depth right to your table.
Recipe Overview
- Prep Time: 15 minutes (plus 2 hours marination)
- Cook Time: 35 minutes
- Total Time: 50 minutes (active)
- Cuisine: Indian
- Course: Main Course
- Difficulty Level: Easy
- Yield: 4 servings
- Calories: 320 per serving.
Ingredients
Here’s what you’ll need to make this comforting Chicken Makrana Recipe at home:
- 500g chicken leg pieces (bone-in for extra flavor)
- 2 tbsp coriander seeds
- 1 tsp black pepper (whole or crushed)
- 1 tsp cumin seeds
- 1 cup thick curd (yogurt)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1½ tsp Kashmiri chili powder
- 1 tsp salt (adjust to taste)
- 2 tsp oil
- 1 tsp garam masala
- 1 tbsp kasuri methi (crushed)
Ingredient Notes:
- You can substitute chicken breast if you prefer, but leg pieces keep the meat juicier.
- Freshly crushed spices add more flavor, so if you can dry roast and grind your own coriander, cumin, and pepper, it’s worth the effort.
- Kasuri methi (dried fenugreek leaves) gives that restaurant-style aroma—don’t skip it.
Instructions
Here’s how I make this Chicken Makrana at home:
Step 1: Prep The Spice Mix
Dry roast the coriander seeds, cumin, and black pepper in a pan for 2–3 minutes on medium heat until they smell fragrant. Let them cool, then grind to a coarse powder.
Step 2: Marinate The Chicken
In a large bowl, mix curd, ginger garlic paste, lemon juice, Kashmiri chili powder, salt, crushed kasuri methi, oil, garam masala, and your homemade spice mix. Add the chicken and coat well. Cover and refrigerate for at least 2 hours—overnight is even better.
Tip: The longer you marinate, the better the flavor. I usually do this first thing in the morning if I’m making it for dinner.
Step 3: Cook The Chicken
Heat a non-stick pan or grill pan on medium heat. Add the marinated chicken pieces and let them sear without crowding the pan. Cook covered for 20–25 minutes, flipping occasionally, until the chicken is cooked through and slightly charred at the edges.
Optional: For a smoky dhungar effect, heat a small piece of charcoal, place it in a small bowl inside the pan, drizzle a drop of oil, and cover the pan for 2–3 minutes.
Step 4: Rest And Serve
Once cooked, let the chicken rest for 5 minutes before serving. This helps the juices settle in and keeps the meat tender.
What Makes Chicken Makrana Unique?
Unlike regular kebabs or grilled chicken, Chicken Makrana uses a spice blend with ingredients like black pepper, cumin, and kasuri methi that give it depth.
The marination process is longer, which allows the chicken to absorb all that bold flavor. Some even give it a smoky dhungar (charcoal) treatment at the end for that extra punch—just like I do at home
Pairing Chicken Makrana With Side Dishes
This chicken meal goes great with:
- Tandoori Roti or Butter Naan – to scoop up every bit of that spiced marinade.
- Jeera Rice – for a comforting combo.
- Mint Chutney – to cut through the richness.
- Onion salad with lemon wedges – just like a street-style serving in India.
Tips To Enhance Taste And Texture
- Don’t rush the marination—2 hours minimum is key.
- Always dry roast the whole spices before grinding.
- Use thick curd to avoid watery marinade.
- Add the smoky charcoal step if you want that authentic restaurant-style flavor at home.
- If cooking in batches, wipe the pan between each batch to avoid burning leftover spices.
Personal Touch & Expert Notes
This Chicken Makrana Recipe has become one of my go-to meals for small gatherings or weekend dinners. It’s not too complicated, but it delivers big flavor. I’ve tested this so many times that it’s now second nature. My husband loves it with naan, and I prefer it with some steamed rice and salad.
Don’t stress too much about perfection—the real joy is in the cooking itself. Just follow the steps, adjust the salt and chili to your preference, and you’ll be surprised how tasty it turns out.
Frequently Asked Questions
Can I Make Chicken Makrana In The Oven?
Yes, preheat your oven to 200°C (390°F), place the marinated chicken on a baking tray, and bake for 30–35 minutes. Turn halfway through for even cooking.
Can I Freeze The Marinated Chicken?
Absolutely. You can freeze it for up to a week. Just thaw in the fridge overnight before cooking.
What’s The Difference Between Chicken Makrana And Chicken Makrana Kebab Recipe?
They share the same flavor base, but the kebab version is usually skewered and grilled over charcoal or in a tandoor, while this recipe is pan-cooked or oven-baked.
Can I Use Boneless Chicken For This Recipe?
You can, but bone-in leg pieces stay more flavorful and juicy. If using boneless, reduce cooking time slightly.
How Do I Make It Spicier?
Add a green chili paste or increase the amount of Kashmiri chili powder to taste.
I’d love for you to try this Chicken Makrana Recipe and let me know how it turns out in your kitchen. Share your version with me, leave a comment, or tag me if you’re posting it online.
If you’re into Indian meals with bold flavor, this dish will fit right in your regular dinner rotation.Until next time, keep cooking from the heart.
— Naznin from Naznin’s Kitchen
Best Chicken Makrana Recipe With Indian Spices
Ingredients
- 500 g chicken leg pieces bone-in for extra flavor
- 2 tbsp coriander seeds
- 1 tsp black pepper whole or crushed
- 1 tsp cumin seeds
- 1 cup thick curd yogurt
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1½ tsp Kashmiri chili powder
- 1 tsp salt adjust to taste
- 2 tsp oil
- 1 tsp garam masala
- 1 tbsp kasuri methi crushed
Instructions
Step 1: Prep The Spice Mix
- Dry roast the coriander seeds, cumin, and black pepper in a pan for 2–3 minutes on medium heat until they smell fragrant. Let them cool, then grind to a coarse powder.
Step 2: Marinate The Chicken
- In a large bowl, mix curd, ginger garlic paste, lemon juice, Kashmiri chili powder, salt, crushed kasuri methi, oil, garam masala, and your homemade spice mix. Add the chicken and coat well. Cover and refrigerate for at least 2 hours—overnight is even better.
- Tip: The longer you marinate, the better the flavor. I usually do this first thing in the morning if I’m making it for dinner.
Step 3: Cook The Chicken
- Heat a non-stick pan or grill pan on medium heat. Add the marinated chicken pieces and let them sear without crowding the pan. Cook covered for 20–25 minutes, flipping occasionally, until the chicken is cooked through and slightly charred at the edges.
- Optional: For a smoky dhungar effect, heat a small piece of charcoal, place it in a small bowl inside the pan, drizzle a drop of oil, and cover the pan for 2–3 minutes.
Step 4: Rest And Serve
- Once cooked, let the chicken rest for 5 minutes before serving. This helps the juices settle in and keeps the meat tender.
- Easy Pepper Steak Recipe Spanish Style - August 27, 2025
- Easy Peach Ice Cream Cuisinart Recipe For Summer - August 25, 2025
- Quick Patagonian Scallops Recipe For Seafood Lovers - August 24, 2025
