Murgh Makhani | How to make Murgh Makhani

By Kirti Das  |  30th Mar 2019  |  
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  • Photo of Murgh Makhani by Kirti Das at BetterButter
Murgh Makhaniby Kirti Das
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

2

0

About Murgh Makhani Recipe

Murgh Makhani/ Butter chicken is originated from Northern India . This is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in a creamy curry sauce, this recipe is one of the best you will try!

Murgh Makhani

Ingredients to make Murgh Makhani

  • For the chicken marinade:
  • 1kg boneless chicken pieces (medium)
  • 1 cup plain yogurt
  • 1Tbsp garlic paste
  • 1tbsp ginger paste
  • salt to taste
  • 1 tsp garam masala
  • 1/2tsp turmeric powder
  • 1tsp kashmiri chilly powder
  • 1TSP cumin POWDER
  • 1/4 tsp kasoori methi
  • For the Gravy :
  • 2tbsp oil
  • 2 tbsp ghee/ butter
  • 1 large chopped onion
  • 1tb sp chopped garlic
  • 1TBSP CHOPPED ginger
  • 1TSP cumin POWDER
  • 1tsp garam masala
  • salt to taste
  • 2tsp coriander powder
  • 1cup cream
  • 6 large tomatoes( chopped)
  • 2tsp red chilly powder
  • 1tbsp sugar
  • 1/4tsp kasoori methi
  • Little chopped coriander leaves

How to make Murgh Makhani

  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for minimum 30 minutes to an hour (or overnight if time allows).
  2. Heat oil in a large skillet over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned (don't overcook) on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 5 to 6 minutes).Add garlic and ginger paste and sauté for 1 minute until fragrant, then add coriander powder,cumin powder and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
  4. Add crushed tomatoes, chili powder , turmeric powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour . Remove from heat, let it cool. Put mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend .
  5. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
  6. Garnish with chopped coriander leaves and cream . Serve with fresh, hot Naan/basmati rice.

My Tip:

If possible marinade the chicken at least 6 to 8 hrs. The chicken will be soft and juicy

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