Murgh Makhani Recipe | How to make makhani murgh

Step By Step Murgh Makhani Recipe

It is a mild creamy gravy with juicy and tender chicken. It is generally served with naan or chapati but tastes good with basmati rice. Butter chicken is also known as Murgh Makhani in Hindi. It is really a delicious butter chicken curry which stands on top list of menu of any Indian restaurant. Makhani gravy is also popular in vegetarian recipes like paneer makhani and mushroom makhani. 

It looks like it would have taken much effort but its too easy to make this butter chicken recipe.

There is an interesting history behind the invention of this authentic Indian butter chicken curry. It was invented by Kundan Lal Gujral, who ran a restaurant called Moti Mahal Delux in Old Delhi. He got fame for his self invented tandoori chicken. He is well known for his invention of makhani gravy. He gave a new definition to Indian cuisine.

Although there are many variations available but this is a really easy Murgh Makhani Recipe. The list of ingredients  may look long but believe me it’s simple to prepare at home and you will get restaurant style Murgh Makhani taste.

Do check other chicken recipes available on blog.

1. Chicken Vindaloo Recipe 

2. Chicken kurma recipe

3. Tangdi kabab recipe

4. Pepp

Ingredients 

For marinating

½ kg Chicken thighs – boneless skinless
¼ Teaspoon Turmeric powder
½ Teaspoon garlic powder/ garlic paste
½ tsp. Red chili powder/Cayenne pepper
¼ Teaspoon crushed pepper
½ Teaspoon garam masala powder
1 tablespoon Lemon juice
½ teaspoon Salt
2 Tablespoon Greek yogurt
½ Tablespoon mustard oil
¼ Teaspoon crushed saffron threads
¾ Teaspoon kasuri methi (dried fenugreek leaves)
½ Tablespoon ginger paste

For Sauce (Makhani gravy)
2 tablespoons Ghee
2 Bay leaves
2 two inch cinnamon stick
1 aniseed
3 green cardamoms
3 cloves
½ Teaspoon cumin seeds/Shahi jeera(Kala jeera)
1 tsp. ginger garlic paste
1 ½ cup Tomato puree
¼ Teaspoon red chili powder
½ Teaspoon coriander powder
¼ Teaspoon turmeric powder
8 Cashew nuts(soaked in water for 10 minutes)
8 Almonds(soaked in water for 10 minutes)
A pinch of fenugreek seed powder
1 tsp Kashmiri red chili powder (adjust to taste)
½ garam masala powder
½ Tablespoon kasuri methi
¼ Tablespoon honey or sugar
100 ml chilled cream
Salt to taste
Coriander leaves for garnishing

Step By Step Picture Murgh Makhani Recipe

Step 1. Marinating the chicken 

Wash and clean chicken thoroughly under running water. Pat dry with a kitchen towel. In a mixing bowl put chicken pieces, add turmeric powder, red chili powder, garlic powder, ginger paste and lemon juice.

Mix it well. Then add garam masala, crushed pepper, crushed saffron threads, dried fenugreek leaves(kasuri methi), salt, mustard oil and Greek yogurt.

Mix it well and keep aside for atleast half an hour (2 hours recommended). Meanwhile chicken is marinating let’s prepare sauce(gravy).

Step 2. Preparing sauce

Place a deep pan on medium heat, add 1 tablespoon ghee (clarified butter). Once ghee is melt, add bay leaves, cinnamon sticks, aniseed, cardamom, and cloves. Stir for 30 seconds. Add cumin seeds and let them splutter. Add ginger garlic paste and stir for about a minute till the raw aroma evaporates.

Add tomato puree and saute. Let it cook for 2 minutes.

Add turmeric powder, coriander powder and red chili powder. Turn the heat to low and let it simmer.

Meanwhile sauce is simmering, grind soaked cashews and almonds in mixer jar and keep it aside.

After 5 minutes of cooking, mixture starts coming together and leaves ghee at the edges. This means masala mixture is properly cooked.

Add the cashew and almond paste. Mix it and keep the mixture simmering.

Add kasmiri red chili powder and a pinch of fenugreek powder.

Sauce turns thick while simmering, so adjust it consistency by adding 1/4 cup of water or as required. After two minutes turn off the flame. Sauce is ready.

Step -3 Grill chicken

Let’s cook the chicken. Place a pan on highest heat. To check the correct temperature flick some water droplets into the pan  If bead of water evaporates within 1 to 2 seconds of contact with pan, this is the correct temperature for stir frying the chicken. Add remaining 1 tablespoon of ghee.

Add the marinade. Stir fry on high flame till all the moisture evaporates. Keep it stirring continuously to prevent sticking and burning.

After 4 minutes it should look like this.

Now keep stir frying for another 2 minutes and chicken should be completely cooked. It took me total 6 minutes to stir fry the chicken.

Step -4 Arranging the butter chicken

Place sauce pan over medium heat. Transfer chicken to the sauce pan and mix.

Add salt to taste.

Add garam masala.

Add sugar.

Add cream and stir for 30 seconds. Turn off the flame instantly.

Tip- Do not cook for long after adding cream else it will curdle.

Sprinkle kasuri methi (dried fenugreek leaves). Easy Indian butter chicken is ready to serve with naan or rice.

Here is recipe card for Murgh Makhani Recipe

5 from 3 votes

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Murgh Makhani Recipe | How to make Murgh Makhani

Prep Time

40 mins

Cook Time

35 mins

Total Time

1 hr 15 mins

 

This easy butter chicken is a mild creamy gravy with juicy and tender chicken. It is generally served with naan or chapati but tastes good with basmati rice. Butter chicken is also known as Murgh Makhani in Hindi.

Course: Main

Cuisine: Indian

Servings: 4 Serving

Author: Rachna's Kitchen

Ingredients

For marinating

• ½ kg Chicken thighs - boneless skinless
• ¼ Teaspoon Turmeric powder
• ½ Teaspoon garlic powder/ garlic paste
• ½ tsp. Red chili powder/Cayenne pepper
• ¼ Teaspoon crushed pepper
• ½ Teaspoon garam masala powder
• 1 tablespoon Lemon juice
• ½ teaspoon Salt
• 2 Tablespoon Greek yogurt
• ½ Tablespoon mustard oil
• ¼ Teaspoon crushed saffron threads
• ¾ Teaspoon kasuri methi dried fenugreek leaves
• ½ Tablespoon ginger paste

For Sauce (Makhani gravy)

• 2 tablespoons Ghee
• 2 Bay leaves
• 2 two inch cinnamon stick
• 1 aniseed
• 3 green cardamoms
• 3 cloves
• ½ Teaspoon cumin seeds/Shahi jeera Kala jeera
• 1 tsp. ginger garlic paste
• 1 ½ cup Tomato puree
• ¼ Teaspoon red chili powder
• ½ Teaspoon coriander powder
• ¼ Teaspoon turmeric powder
• 8 Cashew nuts soaked in water for 10 minutes
• 8 Almonds soaked in water for 10 minutes
• A pinch of fenugreek seed powder
• 1 tsp Kashmiri red chili powder adjust to taste
• ½ garam masala powder
• ½ Tablespoon kasuri methi
• ¼ Tablespoon honey or sugar
• 100 ml chilled cream
• Salt to taste
• Coriander leaves for garnishing

Instructions

Marinating the chicken

1. Wash and clean chicken thoroughly under running water. Pat dry with a kitchen towel. In a mixing bowl put chicken pieces, add turmeric powder, red chili powder, garlic powder, ginger paste and lemon juice.
2. Mix it well. Then add garam masala, crushed pepper, crushed saffron threads, dried fenugreek leaves(kasuri methi), salt, mustard oil and Greek yogurt.
3. Mix it well and keep aside for atleast half an hour (2 hours recommended). Meanwhile chicken is marinating let's prepare sauce(gravy).

Preparing sauce

1. Place a deep pan on medium heat, add 1 tablespoon ghee (clarified butter). Once ghee is melt, add bay leaves, cinnamon sticks, aniseed, cardamom, and cloves. Stir for 30 seconds. Add cumin seeds and let them splutter. Add ginger garlic paste and stir for about a minute till the raw aroma evaporates.
2. Add tomato puree and saute. Let it cook for 2 minutes. Add turmeric powder, coriander powder and red chili powder. Turn the heat to low and let it simmer.
3. Meanwhile sauce is simmering, grind soaked cashews and almonds in mixer jar and keep it aside.
4. After 5 minutes of cooking, mixture starts coming together and leaves ghee at the edges. This means masala mixture is properly cooked.
5. Add the cashew and almond paste. Mix it and keep the mixture simmering.
6. Add kasmiri red chili powder and a pinch of fenugreek powder.
7. Sauce turns thick while simmering, so adjust it consistency by adding 1/4 cup of water or as required. After two minutes turn off the flame. Sauce is ready.

Grilling chicken

1. Let's cook the chicken. Place a pan on highest heat. To check the correct temperature flick some water droplets into the pan If bead of water evaporates within 1 to 2 seconds of contact with pan, this is the correct temperature for stir frying the chicken. Add remaining 1 tablespoon of ghee.
2. Add the marinade. Stir fry on high flame till all the moisture evaporates. Keep it stirring continuously to prevent sticking and burning.
3. Now keep stir frying for another 2 minutes and chicken should be completely cooked. It took me total 6 minutes to stir fry the chicken.

Arranging the butter chicken

1. Place sauce pan over medium heat. Transfer chicken to the sauce pan and mix.
2. Add salt to taste. Add garam masala, sugar, cream and stir for 30 seconds. Turn off the flame instantly. Sprinkle kasuri methi (dried fenugreek leaves).
3. Easy Indian butter chicken is ready to serve with naanor rice.