Murgh Makhani

Recipe by
Total Time:
2-4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Who wouldn't love this authentic Indian butter chicken? Learn how to make the best Murg Makhani with this easy recipe.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • 1 kg - chicken
  • For marinating:
  • 1.5 tbsp - ginger paste
  • 1.5 tbsp - garlic paste
  • 1/2 cup - curd
  • 1 tsp - cumin powder
  • 1.5 tsp - chilli powder
  • 1 tsp - garam masala powder
  • 1/4 tsp - cardamom powder
  • Juice of 1 lime
  • salt to taste
  • Tandoori color as required
  • For gravy:
  • 2 tbsp - butter/ghee
  • 500 g - tomatoes (pureed)
  • 1 tbsp - ginger paste
  • 1 tbsp - garlic paste
  • 1 tsp - chilli powder
  • 1/4 cup - fresh cream
  • 1 tsp - kasoori methi (dry roast for a few seconds and crush with your hands)
  • salt to taste

How to Make Murgh Makhani

  • Marinate the chicken with the ingredients of marination for a few hours, preferably overnight.
  • Cook the chicken in a pan till it is cooked through and no liquid remains.
  • Take a piece of charcoal and light it.
  • When hot, put the charcoal piece in a small heatproof bowl and keep the bowl between the chicken pieces.
  • Drop a tsp of ghee/butter on the red hot coal and immediately cover the pan with a tight fitting lid.
  • Meanwhile, heat another pan and add butter/ghee.
  • Add the ginger-garlic pastes and saute till the raw smell goes.
  • Add the chilli powder and stir for a minute.
  • Add the pureed tomatoes and cook till the oil separates.
  • Mix the cream and the chicken pieces and let it boil for a couple of minutes.
  • Mix the powdered kasoori methi and give it a stir. Serve with roti, naan or phulka.
  • Recipe Courtesy: Mareena's Recipe Collections

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