Murgh Makhani

Nutrition · per serving

Steps

1. 1

   Preheat the grill to high or heat a heavy grill pan until very hot. In a bowl, combine the chicken thighs with yogurt, grated garlic, grated ginger, lemon juice, garam masala, cumin, Kashmiri chilli powder, and salt. Mix thoroughly so every piece is coated, then let it marinate for 15 minutes at room temperature while you prepare the sauce. A short marinade is enough here because the yogurt and lemon work quickly on small pieces.

   400 g boneless skinless chicken thighs, cut into 4 cm pieces80 g thick plain yogurt10 g garlic, finely grated10 g ginger, finely grated10 ml lemon juice4 g garam masala2 g ground cumin3 g Kashmiri chilli powder4 g fine salt
2. 2

   Start the sauce. Heat the butter and oil in a sauté pan over medium heat. Add the chopped onion and cook for 6-8 minutes, stirring often, until soft and lightly golden; this sweetness balances the tomato. Stir in the grated garlic and ginger and cook for 30-45 seconds until fragrant, without letting them brown.

   35 g unsalted butter10 ml neutral oil80 g onion, finely chopped12 g garlic, finely grated12 g ginger, finely grated
3. 3

   Add the passata, water, garam masala, ground coriander, Kashmiri chilli powder, crushed kasuri methi, and salt. Bring to a gentle simmer, then cook uncovered for 10-12 minutes, stirring occasionally, until slightly thickened and the raw tomato taste is gone. Stir in the cream and sugar, reduce the heat to low, and keep warm.

   250 g tomato passata80 ml water3 g garam masala2 g ground coriander2 g Kashmiri chilli powder1 g kasuri methi, crushed3 g fine salt80 ml double cream4 g sugar
4. 4

   While the sauce simmers, cook the chicken. Thread the marinated pieces onto skewers or spread them on a foil-lined tray. Grill for 10-12 minutes, turning once, until lightly charred at the edges and just cooked through; the thickest pieces should reach 75°C. Charring adds the classic tandoor-like depth, so do not crowd the pieces.

   400 g boneless skinless chicken thighs, cut into 4 cm pieces80 g thick plain yogurt10 g garlic, finely grated10 g ginger, finely grated10 ml lemon juice4 g garam masala2 g ground cumin3 g Kashmiri chilli powder4 g fine salt
5. 5

   Add the grilled chicken and any tray juices to the sauce. Simmer gently for 3-4 minutes so the chicken absorbs the sauce without overcooking. Finish with the remaining butter and stir until glossy. Taste and adjust with a splash of water if the sauce is too thick.

   15 g unsalted butter80 ml water
6. 6

   Rest the curry off the heat for 2 minutes, then drizzle over the remaining cream and scatter with chopped coriander leaves. Serve hot with naan or basmati rice.

   20 ml double cream5 g fresh coriander leaves, chopped

Origin & History

Murgh Makhani was developed in Delhi in the mid-20th century, most famously associated with the restaurant Moti Mahal. The dish likely evolved as a way to use leftover tandoori chicken by simmering it in a rich tomato, butter, and cream sauce, creating one of North India's most internationally recognised curries.