📝 About This Recipe
Born in the bustling kitchens of 1950s Delhi, Murgh Makhani is the undisputed crown jewel of North Indian cuisine. This recipe features succulent, smoke-infused tandoori-style chicken bathed in a luxuriously smooth, tomato-based gravy enriched with cold butter and heavy cream. It is a masterful balance of tangy tomatoes, aromatic spices, and a hint of sweetness that defines pure culinary comfort.
🥗 Ingredients
The Chicken Marinade
- 800 grams Boneless Chicken Thighs (cut into bite-sized pieces)
- 1/2 cup Greek Yogurt (thick and plain)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without intense heat)
- 1 teaspoon Garam Masala
The Makhani Sauce Base
- 2 cups Tomato Puree (strained for a smooth texture)
- 50 grams Unsalted Butter (divided into cubes)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 2 pieces Green Chilies (slit lengthwise)
- 15 pieces Cashew Nuts (soaked in warm water and blended into a paste)
The Finishing Touches
- 1/2 cup Heavy Cream (chilled)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Honey or Sugar (to balance acidity)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl, whisk together yogurt, ginger-garlic paste, Kashmiri chili powder, lemon juice, and garam masala. Add the chicken pieces, coating them thoroughly. Cover and refrigerate for at least 4 hours, though overnight is ideal for the most tender results.
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2
Preheat your oven to 425°F (220°C). Thread the marinated chicken onto skewers and place them on a baking rack over a foil-lined tray. Roast for 15-20 minutes until slightly charred on the edges and cooked through. Alternatively, sear in a hot cast-iron pan with a little oil.
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3
Heat 25g of butter in a heavy-bottomed pan or kadai over medium heat. Add the cardamom pods and cinnamon stick, letting them sizzle for 30 seconds until fragrant.
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4
Pour in the tomato puree and slit green chilies. Simmer for 12-15 minutes on medium-low heat until the puree thickens and the fat starts to separate at the edges.
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5
Stir in the cashew paste. This adds a rich, nutty body to the gravy that is essential for that signature 'makhani' mouthfeel.
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6
Add the roasted chicken pieces (and any juices from the tray) into the simmering tomato base. Stir well to coat the chicken.
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7
Slowly pour in 1/2 cup of warm water to adjust the consistency. Let the chicken simmer in the sauce for 5-7 minutes to absorb the flavors.
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8
Stir in the honey (or sugar) and season with salt to taste. The sweetness should be subtle, just enough to cut the tang of the tomatoes.
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9
Reduce the heat to low. Stir in the remaining 25g of butter and the heavy cream. Stir gently in a circular motion until the sauce turns a beautiful silky orange.
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10
Sprinkle the crushed Kasuri Methi over the curry. This is the secret ingredient that provides the iconic 'restaurant' aroma.
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11
Optional: Use the 'Dhungar' method for smokiness. Place a small metal bowl on top of the curry, put a glowing piece of charcoal in it, pour a teaspoon of ghee over the coal, and immediately cover the pot with a lid for 3 minutes.
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12
Remove the lid, discard the charcoal bowl, and give the curry a final stir. Garnish with fresh cilantro and a swirl of cream before serving.
💡 Chef's Tips
Always use Kashmiri Red Chili powder; it provides the deep red hue without making the dish overly spicy. For the smoothest sauce, pass your tomato puree through a fine-mesh sieve to remove all seeds and skin. Do not boil the gravy after adding the cream, as it may split; keep the heat on the lowest setting. If you don't have cashew nuts, you can substitute with blanched almonds or increase the amount of heavy cream.
🍽️ Serving Suggestions
Serve hot with buttery, garlic-topped Naan bread for the perfect scoop. Pair with fragrant Basmati Jeera Rice (cumin rice) to soak up the velvet gravy. A side of pickled red onions (laccha pyaaz) and lemon wedges adds a refreshing crunch. Enjoy with a tall glass of salty or mango Lassi to balance the richness.