Murgh Makhani
Rich and velvety chicken in a luxurious tomato-butter sauce, enriched with cream and aromatic spices. A traditional Indian classic full of flavour and authenticity.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (boneless, skinless, cubed)
- 200 g Double Cream
- 50 g Butter
- 2 Onions (finely chopped)
- 3 Tomatoes (pureed)
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Kasuri Methi (crushed, optional)
- 50 ml Water
- 1 tsp Sugar
- Salt (to taste)
- 1 handful Coriander (chopped, for garnish)
Instructions
- 1
Marinate chicken with chilli powder, turmeric, ginger paste, 1garlic paste, and salt. Refrigerate for at least 2 hours.
- 2
Heat butter in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 3
Add finely chopped onions. Cook slowly until golden brown, about 8–10 minutes.
- 4
Add remaining ginger and garlic paste. Fry 2 minutes until aroma disappears.
- 5
Add tomato puree and cook 10 minutes until oil separates from masala.
- 6
Mix in coriander powder, garam masala, sugar, and salt. Cook 2 minutes.
- 7
Add marinated chicken, stir to coat in masala. Pour in water, cover, and simmer 20 minutes.
- 8
Reduce heat, stir in fresh cream and kasuri methi. Cook 3–5 minutes gently.
- 9
Garnish with chopped coriander leaves. Serve hot with naan, roti, or rice.