indianchickencurryclassicbuttertomatointermediategrilled

Murgh Makhani

Name: Murgh Makhani
Prep time: 20 min
Cook time: 38 min
Total time: 60 min
Yield: 2
Cuisine: Indian
Ingredients: 400 g boneless skinless chicken thighs, cut into 4 cm pieces; 80 g thick plain yogurt; 10 g garlic, finely grated; 10 g ginger, finely grated; 10 ml lemon juice; 4 g garam masala; 2 g ground cumin; 3 g Kashmiri chilli powder; 4 g fine salt; 35 g unsalted butter; 10 ml neutral oil; 80 g onion, finely chopped; 12 g garlic, finely grated; 12 g ginger, finely grated; 250 g tomato passata; 80 ml water; 3 g garam masala; 2 g ground coriander; 2 g Kashmiri chilli powder; 1 g kasuri methi, crushed; 3 g fine salt; 80 ml double cream; 4 g sugar; 15 g unsalted butter; 20 ml double cream; 5 g fresh coriander leaves, chopped

Murgh Makhani is tender, lightly charred chicken folded into a silky tomato-butter sauce enriched with cream and perfumed with garam masala, ginger, garlic, and kasuri methi. The result is rich and comforting, with balanced warmth, gentle sweetness, and a glossy finish.

2 servings

850 kcal

Indian

Ingredients

Chicken marinade

400 gboneless skinless chicken thighs, cut into 4 cm pieces
80 gthick plain yogurt
10 ggarlic, finely grated
10 gginger, finely grated
10 mllemon juice
4 ggaram masala
2 gground cumin
3 gKashmiri chilli powder
4 gfine salt

Makhani sauce

35 gunsalted butter
10 mlneutral oil
80 gonion, finely chopped
12 ggarlic, finely grated
12 gginger, finely grated
250 gtomato passata
80 mlwater
3 ggaram masala
2 gground coriander
2 gKashmiri chilli powder
1 gkasuri methi, crushed
3 gfine salt
80 mldouble cream
4 gsugar

To finish

15 gunsalted butter
20 mldouble cream
5 gfresh coriander leaves, chopped

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

850 kcal

Calories

46g

Protein

18g

Carbs

64g

Fat

Fiber

Notes

•For a smoother restaurant-style sauce, blend the sauce before adding the cream, then return it to the pan.
•Chicken breast can be used, but thighs stay juicier and are more forgiving under high heat.
•If using a grill pan, cook the chicken in 2 batches to encourage charring instead of steaming.
•Serve with basmati rice, naan, and a simple onion-cucumber salad.

Background

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.

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