Best Chicken Makrana Recipe With Indian Spices
Chicken Makrana Recipe is a flavorful Indian dish made with juicy chicken leg pieces, curd, and spices like cumin, coriander, and black pepper. It’s simple to make, smoky, and perfect for dinner. This dish brings bold, homemade taste straight from my kitchen.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Once cooked, let the chicken rest for 5 minutes before serving. This helps the juices settle in and keeps the meat tender.