Murgh Makhani | How to make Murgh Makhani

By Rita Arora  |  8th Jul 2016  |  
4 from 1 review Rate It!
  • Murgh Makhani, How to make Murgh Makhani
Murgh Makhaniby Rita Arora
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About Murgh Makhani Recipe

Punjabi murgh makhani known as butter chicken has gained much popularity across the globe. Paired with butter naan or kulcha is a delight

Murgh Makhani is delicious and authentic dish. Murgh Makhani by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Murgh Makhani is liked by most people . The preparation time of this recipe is 120 minutes and it takes 40 minutes to cook it properly. Murgh Makhani is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Murgh Makhani. Murgh Makhani is an amazing dish which is perfectly appropriate for any occasion. Murgh Makhani is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Murgh Makhani at your home.

Murgh Makhani

Ingredients to make Murgh Makhani

  • First Marination:
  • 450 grams to ½ kg chicken
  • ¾ tbsp. lemon juice
  • ¼ tsp. salt
  • ½ tsp. red chili powder
  • Second marination
  • ¾ tsp. kasuri methi crushed
  • ½ to ¾ tsp. garam masala powder
  • ¾ tbsp. oil
  • 1 tbsp. ginger garlic paste
  • ½ cup thick curd/ hung yogurt
  • Gravy:
  • asafoetida a pinch
  • Whole spices: (Green Cardamom 2,bay leaves 2,Cinnamon stick 1, Staranis 1,black pepper corns 5-6, Cloves 2)
  • tomatoes 6 large
  • onions 3 large
  • butter 2 tbsp
  • salt to taste
  • coriander pwd 1 tbsp
  • Kashmiri red chilli powder 2 tsp
  • ginger roughly chopped 1 inch piece
  • garlic 4-5 cloves
  • cashew nuts 6-7
  • Kasoori methi 1 teaspoon
  • honey 1/2 teaspoon
  • Garam masala powder 1 teaspoon
  • Fresh cream1 tbsp
  • ginger Julian 1 tsp

How to make Murgh Makhani

  1. Wash chicken under running water and pat dry. Marinate with lemon juice, chili powder and salt for 20 minutes.
  2. Marinate chicken from step 1 with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder. Refrigerate for at least 3 to 4 hours, overnight works best.
  3. Grill the chicken in an oven or stove top. For stove top method, Add one tsp. butter and add the marinade. Fry on high flame till all the moisture evaporates. Keep stirring constantly to prevent burning. Cook till it is cooked. Transfer this to a plate and set aside.
  4. For makhani gravy: Heat oil in pressure cooker, add asafetida, whole spices, ginger, garlic let it brown add onion, tomatoes, salt, Kashmiri red chilli powder, cashew, spices, kasoori methi and half cup of water. Pressure cook till two whistles. Remove from heat and set aside to cool.
  5. Discard all the whole spices except pepper corns from the masala in cooker.
  6. Blend the onion tomato mixture with a blender and strain it through a sieve.
  7. Heat butter in a pan, add ginger juliens, cook for a minute.
  8. Add the pureed gravy, sugar, garam masala, cream and cook for two to three minutes.
  9. Garnish with cream and serve hot with naan.

My Tip:

We can grill the chicken in oven at 250°C for half an hour (after 15 mins flip the chicken to cook evenly).

Reviews for Murgh Makhani (1)

harshitha k2 years ago