📝 About This Recipe
Born in the heart of Old Delhi, Murgh Makhani is the crown jewel of North Indian cuisine, celebrated for its luxurious, silk-like gravy and smoky charred chicken. This recipe balances the tang of sun-ripened tomatoes with the decadence of cold-churned butter and heavy cream, finished with the haunting aroma of dried fenugreek leaves. It is a masterclass in texture and spice, offering a comforting warmth that has made it a global culinary icon.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Boneless Chicken Thighs (cut into bite-sized pieces)
- 1/2 cup Greek Yogurt (full fat, thick)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala
- 1 tablespoon Lemon Juice (freshly squeezed)
The Makhani Sauce Base
- 4 tablespoons Unsalted Butter (divided use)
- 28 oz Whole Canned Tomatoes (pureed until completely smooth)
- 1/4 cup Raw Cashews (soaked in warm water for 20 minutes)
- 4-5 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1 tablespoon Sugar or Honey (to balance acidity)
The Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 2 tablespoons Cold Butter (to whisk in at the end)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, lemon juice, and a pinch of salt. Fold in the chicken pieces until thoroughly coated. 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 450°F (230°C) or set a grill to high heat. Place the marinated chicken on a wire rack over a baking sheet. Roast for 15-18 minutes until the edges are slightly charred and the chicken is 80% cooked through. Set aside.
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3
While the chicken roasts, prepare the sauce base. Blend the soaked cashews with 2 tablespoons of water until a completely smooth, milky paste forms.
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4
In a large heavy-bottomed pan or kadai, melt 2 tablespoons of butter over medium heat. Add the cardamom pods and cinnamon stick, sautéing for 1 minute until fragrant.
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5
Pour in the pureed tomatoes. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the fat begins to separate from the edges.
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6
Stir in the cashew paste and sugar. This will immediately transform the color and add a nutty richness to the base.
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7
If you want a truly 'restaurant-style' silkiness, pass the tomato-cashew base through a fine-mesh sieve into a clean pan, discarding the whole spices and any remaining tomato seeds or skins.
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8
Add the roasted chicken pieces (and any accumulated juices) into the strained sauce. Simmer on low for 5-8 minutes until the chicken is fully cooked and tender.
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9
Reduce the heat to the lowest setting. Slowly pour in the heavy cream while stirring constantly in a circular motion to prevent curdling.
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10
Add the crushed Kasuri Methi. This is the 'secret' ingredient that provides the dish's characteristic smoky, savory aroma.
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11
Finish by whisking in the remaining 2 tablespoons of cold butter. This 'monter au beurre' technique creates a glossy, emulsified finish.
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12
Taste and adjust seasoning with salt or a touch more sugar if needed. Garnish with a swirl of cream and fresh cilantro before serving.
💡 Chef's Tips
Always use chicken thighs instead of breasts; they stay juicy and tender during the high-heat roasting process. Kashmiri Red Chili powder is essential—it provides the vibrant red color without making the dish overly spicy. Do not skip the Kasuri Methi (dried fenugreek); it is the soul of Butter Chicken and cannot be substituted with fresh fenugreek. If you want a smoky 'dhungar' flavor, place a glowing piece of charcoal in a small metal bowl inside the pot, drizzle with ghee, and cover for 2 minutes. Ensure your cream is at room temperature before adding it to the hot sauce to prevent the sauce from breaking.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan to soak up every drop of the velvety gravy. Pair with fragrant Basmati Rice or Jeera (cumin) Rice for a gluten-free option. A side of thinly sliced red onion rings with a squeeze of lime and a pinch of salt adds a refreshing crunch. A chilled glass of Mango Lassi perfectly complements the rich, creamy profile of the dish. For a vegetable accompaniment, try a light Aloo Gobi or a simple cucumber raita.