Red Pepper Makhani Chicken

INGREDIENTS

3 whole chickens, cut into portions
Marinade:3 medium red pimento peppers, roasted and peeled4 small tomatoes3 tablespoons All Gold tomato sauce3 teaspoons salt2 teaspoons chilli powder4 cloves garlic1 sachet Suhana Tandoori Masala1 sachet Suhana Tikka Masala1 cup plain yoghurt
For Cooking:250 g butter½ cup oilCurry leaves
1 tub fresh cream
Cold smoking:Small piece of charcoal1 teaspoon ghee (Clarified butter)
To Garnish:Fresh parsley, finely chopped

METHOD

1. Roast the PeppersBlister the red peppers under a hot broiler or directly over flame until skins are blackened.Cool, then peel off skins. Set aside.
2. Prepare the MarinadeBlend the roasted peppers, tomatoes, tomato sauce, salt, chilli powder, garlic, both masala sachets, and yoghurt into a smooth paste.
3. Marinate the ChickenCoat chicken thoroughly with the marinade.Cover and refrigerate for at least 1 hour.
4. Cook the ChickenMelt butter in a large pot over medium heat.Add oil and curry leaves; sauté until fragrant.Add marinated chicken, reduce heat to low, cover, and cook gently until chicken is cooked, stirring occasionally.
5. Finish with CreamAdd fresh cream and simmer uncovered for a few minutes until the sauce thickens slightly.Adjust salt and acidity if needed.
6. SmokePlace a small steel bowl in the centre of the pot.Add a piece of hot charcoal and drizzle with ghee (Clarified butter).Immediately cover the pot and allow to smoke for 20 minutes.Remove the bowl and discard charcoal.
7. Garnish & ServeGarnish with chopped parsley.Serve hot with chips and roti.

INFO & TIPS

This is a large catering batch.
Pimento peppers can be found at Woolworths or Checkers.

POSTED ON

02 Jan 2026

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