📝 About This Recipe
Born in the heart of Delhi in the 1950s, Murgh Makhani is the crown jewel of North Indian cuisine, celebrated for its luxurious, silk-like tomato cream sauce. This recipe balances the smoky char of tandoori-style chicken with a decadent gravy infused with aromatic spices, honey, and cold butter. It is a harmonious masterpiece of sweet, tangy, and savory notes that defines comfort food at its most elegant.
🥗 Ingredients
The Chicken Marinade
- 800 grams Chicken thighs (boneless, skinless, cut into 1.5-inch bite-sized pieces)
- 1/2 cup Greek yogurt (thick and plain)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1.5 tablespoons Ginger-Garlic paste (freshly crushed is best)
- 1 teaspoon Garam Masala
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color with mild heat)
The Makhani Sauce
- 3 tablespoons Unsalted Butter (divided use)
- 2 cups Tomato Puree (smooth, canned or fresh)
- 12-15 pieces Cashew nuts (soaked in warm water for 15 mins then blended to a paste)
- 1/2 cup Heavy Cream (room temperature)
- 1 tablespoon Honey or Sugar (to balance the acidity)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms to release oils)
- 1 inch Cinnamon stick
- 4 pieces Green Cardamom pods (cracked open)
For Garnish
- 1 handful Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin matchsticks)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, and Kashmiri chili powder. Mix thoroughly, cover, and refrigerate for at least 30 minutes (ideally 4 hours or overnight).
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2
Preheat your oven to 425°F (220°C) or heat a grill pan over medium-high heat. Thread the chicken onto skewers or lay them flat on a baking sheet.
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3
Cook the chicken for 12-15 minutes until charred on the edges and just cooked through. Do not overcook, as it will simmer in the sauce later. Set aside.
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4
In a large deep skillet or heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Add the cinnamon stick and cardamom pods, sautéing for 1 minute until fragrant.
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5
Pour in the tomato puree and a pinch of salt. Cover and simmer for 12-15 minutes on medium-low heat until the sauce thickens and the fat begins to separate at the edges.
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6
Stir in the cashew paste. This adds a unique richness and body to the gravy that is essential for an authentic texture.
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7
Add the cooked chicken pieces (and any juices from the plate) into the tomato base. Stir to coat the chicken evenly.
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8
Add about 1/2 cup of water if the sauce is too thick, then stir in the honey and the remaining 2 tablespoons of butter.
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9
Lower the heat to a minimum and slowly pour in the heavy cream while stirring constantly to prevent curdling. The sauce should turn a beautiful orange hue.
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10
Add the crushed Kasuri Methi (dried fenugreek). This is the 'secret' ingredient that provides the iconic restaurant aroma.
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11
Simmer gently for another 3-5 minutes. Taste and adjust salt or sweetness as needed.
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12
Remove from heat. Garnish with a swirl of cream, fresh cilantro, and ginger matchsticks before serving hot.
💡 Chef's Tips
Always use Kashmiri Chili Powder; it provides the vibrant red color without making the dish overly spicy. Do not skip the Kasuri Methi (dried fenugreek), as it is the soul of the dish's flavor profile. For an extra smoky 'dhungar' flavor, place a hot piece of charcoal in a small bowl inside the finished curry pot, drizzle with ghee, and cover for 2 minutes. If the sauce feels grainy, pass the tomato base through a fine-mesh sieve before adding the chicken and cream. Use chicken thighs instead of breasts; they remain juicy and tender during the two-stage cooking process.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan to scoop up the luscious gravy. Pair with fragrant Jeera Rice (Cumin Rice) for a gluten-free accompaniment. A side of Kachumber salad (cucumber, tomato, and onion) provides a refreshing crunch. A glass of sweet Mango Lassi perfectly complements the rich and creamy spices. Serve with a few slices of red onion and a wedge of lime on the side.