Murgh Makhani

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A luxurious, authentic Murgh Makhani (Butter Chicken) recipe featuring tender tandoori-style chicken simmered in a rich, velvety tomato and butter gravy.

Murgh Makhani

Murgh Makhani

  • Cuisine: Indian
  • Category: Main Course, Chicken Curry
  • Prep Time:
  • Cook Time:
  • Servings: 4
  • Calories: 480 calories

Elegant Murgh Makhani remains the undisputed king of northern Indian culinary traditions. It is pure magic. Born in the bustling streets of Delhi during the 1950s, this dish marries charcoal-grilled chicken with a velvety, spiced tomato gravy. Every spoonful delivers an unforgettable embrace of warmth and luxury.

The secret lies in the delicate balance of smoky and sweet notes. Texture is everything here. Acidic tomatoes melt seamlessly into heavy cream and cold butter, neutralizing the fiery kick of Kashmiri red chili powder. It coats your palate in a rich, velvety blanket of bliss.

Thick Greek yogurt forms the foundation of a highly effective marinade. Do not skip it. Infused with ginger, garlic, and aromatic garam masala, the yogurt tenderizes the chicken thighs to absolute, melt-in-your-mouth perfection. This step ensures the meat remains incredibly juicy during cooking.

Dried fenugreek leaves provide the signature aroma that defines a great curry. Rub them gently. Releasing their essential oils over the simmering sauce creates a hauntingly complex fragrance that instantly beckons everyone to the dinner table. It transforms any simple weeknight dinner into a festive celebration.

Our refined technique brings restaurant-quality results straight to your home kitchen. You can do this. By using easily accessible ingredients and a simplified cooking process, we recreate that coveted clay-oven smokiness without any expensive equipment. Prepare yourself for a spectacular dining experience that rivals any bistro.

Recipe

Follow this step-by-step guide to create a restaurant-style Murgh Makhani with a perfectly balanced, silky smooth gravy.

Ingredients

  • 500g boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup thick yogurt (Greek yogurt or hung curd)
  • 2 tablespoons ginger-garlic paste (divided)
  • 2 tablespoons Kashmiri red chili powder (divided)
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala (divided)
  • 1 tablespoon mustard oil
  • 4 tablespoons unsalted butter (divided)
  • 1 tablespoon vegetable oil
  • 2 medium onions, finely chopped
  • 4 large tomatoes, pureed
  • 10-12 whole cashews, soaked in warm water and blended into a smooth paste
  • 1 tablespoon sugar or honey
  • 1/2 cup heavy fresh cream
  • 1 tablespoon Kasuri Methi (dried fenugreek leaves)
  • Salt to taste

Method Instructions

  1. In a large mixing bowl, combine the chicken pieces with yogurt, 1 tablespoon of ginger-garlic paste, 1 tablespoon of Kashmiri red chili powder, lemon juice, 1 teaspoon of garam masala, mustard oil, and salt. Mix thoroughly and let it marinate in the refrigerator for at least 30 minutes.
  2. Heat a heavy-bottomed grill pan or skillet over medium-high heat. Cook the marinated chicken pieces for about 5 to 6 minutes on each side until they are beautifully charred and cooked through, then set them aside.
  3. In a separate deep pan, melt 2 tablespoons of butter with 1 tablespoon of vegetable oil over medium heat. Add the chopped onions and sauté until they turn soft and translucent.
  4. Add the remaining ginger-garlic paste and sauté for 1 minute until fragrant. Stir in the fresh tomato puree, cashew paste, the remaining Kashmiri red chili powder, and salt. Simmer the mixture on low heat for 12 to 15 minutes until the fat separates from the masala.
  5. Use a hand blender to puree the gravy until it is silky and completely smooth. For an ultra-refined restaurant texture, pass the sauce through a fine-mesh strainer back into the pan.
  6. Gently add the cooked chicken pieces into the smooth gravy. Simmer on low heat for 5 minutes to allow the chicken to absorb the rich flavors of the sauce.
  7. Stir in the remaining 2 tablespoons of butter, fresh heavy cream, sugar, and the remaining 1 teaspoon of garam masala.
  8. Toast the Kasuri Methi lightly in a dry pan, crush it between your palms, and sprinkle it over the simmering curry. Stir well, let it rest for 2 minutes, and serve hot.

Recipe Video

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar

How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar – step-by-step recipe tutorial

Rated: 4.9 of 5.0 from 124 reviews.

Recipe Tags: Murgh Makhani, Butter Chicken, Indian Curry, Chicken Recipe, Restaurant Style Butter Chicken

Servings

To fully appreciate the decadent flavors of Murgh Makhani, serve it alongside classic Indian accompaniments:

  • Garlic Naan: Warm, pillowy flatbread brushed with garlic butter is perfect for scooping up the rich gravy.
  • Jeera Rice: Aromatic basmati rice tempered with cumin seeds complements the creamy sauce beautifully.
  • Lachha Pyaz: Thinly sliced red onion rings tossed with lemon juice, salt, and cilantro add a refreshing crunch.
  • Mint Raita: A cooling yogurt condiment infused with fresh mint leaves helps balance the rich spices.

Tips

  1. Choose Chicken Thighs: Always opt for boneless chicken thighs over breasts to ensure the meat stays incredibly juicy and tender.
  2. Marinate Overnight: For the absolute best results, let the chicken marinate in the refrigerator overnight to deeply infuse the spices.
  3. Use Kashmiri Chili: This specific chili powder provides the iconic deep red color without making the curry overly spicy.
  4. Don't Skimp on Butter: Authentic Murgh Makhani relies heavily on quality butter to achieve its signature rich flavor profile.
  5. Soak the Cashews: Ensure the cashews are soaked in boiling water for 15 minutes before blending to achieve a grit-free paste.
  6. Strain the Gravy: Pass the blended tomato sauce through a fine-mesh sieve for that ultra-velvety, professional restaurant texture.
  7. Toast the Kasuri Methi: Gently warm the dried fenugreek leaves in a dry pan before crushing them to release their aromatic oils.
  8. Use Heavy Whipping Cream: Avoid low-fat dairy alternatives, as high-fat heavy cream prevents the sauce from curdling when simmered.
  9. Adjust the Consistency: If the gravy becomes too thick, loosen it with a splash of warm water or chicken stock.
  10. Get the Char: Grill the chicken on high heat to mimic the smoky, charred flavor of a traditional clay tandoor oven.

Ingredient Substitutes

If you do not have all the traditional ingredients on hand, try these simple substitutes to recreate the dish:

  1. Cashew Paste: Replace with almond flour paste or sunflower seed paste for a nut-free alternative.
  2. Kashmiri Red Chili: Substitute with a mix of three parts sweet paprika and one part cayenne pepper.
  3. Kasuri Methi: Use finely chopped fresh celery leaves or a tiny pinch of ground mustard powder if unavailable.
  4. Mustard Oil: Replace with canola oil, vegetable oil, or ghee for a milder flavor profile.
  5. Fresh Cream: Use full-fat coconut cream for a dairy-free twist, though it will slightly alter the final taste.

Remarks

This iconic Murgh Makhani brings the rich heritage of Mughlai-Punjabi fusion cuisine straight to your dining table. With its balanced spices, smoky grilled chicken, and luxurious gravy, it is a timeless masterpiece that never fails to impress dinner guests.

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