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Vegan Chicken Makhani

Vegan Chicken Makhani
Writer and expert2 years ago
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  • For the sauce:
  • 400g Tinned Tomatoes
  • 300g Fresh Tomatoes
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Garlic Paste
  • 8 Green Cardamom Pods
  • 2 Cinnamon Sticks
  • 2 Tsp Sea Salt
  • 2 Tsp Hot Chilli Powder
  • 1 Tsp Garam Masala
  • 2 Tbsp Caster Sugar
  • 1 Tsp Ground Cumin
  • 1 Tbsp Chopped Dill
  • 100ml Unsweetened Mighty
  • 3 Tbsp Oil

For the Marinade:

  • 500g Vegan Chicken Substitue
  • 1 Tsp Ginger Paste
  • 1 Tsp Garlic Paste
  • 1 Tsp Chilli Powder
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Garam Masala
  • 2 Tbsp Lime Juice
  • 2 Tbsp Oil
  • 100ml Unsweetened Mighty
  • 3 Tbsp Dairy Free Yoghurt



  • 300g Basmati Rice
  • 1 Tsp Turmeric
  • 1/2 Red Onion Chopped
  • 2 Tomatoes De-seeded and Chopped
  • 2 Tbsp Chopped Coriander



  1. Preheat grill to a high heat
  2. Grate the ginger and garlic with a micro plane to a fine paste, now In a bowl mix all of the marinade ingredients together and marinade for a least an hour.
  3. In a blender blitz the tinned and fresh tomatoes to a fine consistency and set aside.
  4. In a saucepan on a medium heat add the oil, now add the green cardamom, cinnamon sticks and salt until it starts to crackle a little now add the tomatoes, ginger and garlic paste, chilli powder, ground cumin and garam masala, cook out on a medium heat to reduce by half,  stirring occasionally. This should take 30mins or so.
  5. If using meat: once the sauce is reduced place the marinaded chicken on a baking tray and place under the hot grill. If using vegan chicken fry in a separate pan the marinated pieces
  6. Bring a pan of salted water to the boil and add the rice and turmeric stir once and simmer for 15mins.
  7. Take the makhani sauce and add the sugar, unsweetened mighty pea and dill and stir, once the chicken is cooked add it to the sauce.
  8. Serve with the basmati rice and a little of the coriander, onion and tomato salad.
Writer and expert
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