Recipe Details
"Indulge in this silky-smooth Murgh Makhani, where tender charred chicken is enveloped in a rich, buttery tomato sauce. This recipe balances aromatic spices with lush cream for the ultimate comfort meal."
1 Ingredients
| Qty | Item |
|---|---|
| 1.75 lbs | Boneless Chicken Thighs, cut into bite-sized pieces |
| 1 cup | Plain Greek Yogurt |
| 2 tbsp | Ginger-Garlic Paste |
| 2 tsp | Garam Masala |
| 1 tsp | Kashmiri Red Chili Powder |
| 4 tbsp | Unsalted Butter |
| 1.5 cups | Tomato Puree |
| 0.5 cup | Heavy Cream |
| 1 tbsp | Sugar or Honey |
| 1 tbsp | Kasuri Methi (Dried Fenugreek Leaves) |
2 Instructions
In a large bowl, whisk together the yogurt, 1 tablespoon of ginger-garlic paste, garam masala, chili powder, and a pinch of salt. Add the chicken pieces and coat thoroughly; marinate for at least 30 minutes in the refrigerator.
Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Sear the marinated chicken in batches until charred and cooked through, then set aside.
In the same pan (cleaned if necessary), melt the butter over medium heat. Add the remaining ginger-garlic paste and sauté for 1 minute until fragrant.
Pour in the tomato puree and sugar. Simmer for 10-12 minutes on low heat until the sauce thickens and the fat starts to separate from the edges.
Stir in the heavy cream and crushed kasuri methi, then add the cooked chicken pieces back into the gravy.
Simmer for an additional 5 minutes to allow the flavors to meld. Garnish with fresh cilantro and serve warm with garlic naan or basmati rice.
💡 Tips & Tricks
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·
For a deeper smoky flavor, use a piece of heated charcoal in a small bowl placed inside the pot (Dhungan method).
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·
Kashmiri chili powder is used primarily for its vibrant red color and mild heat; if using standard chili powder, reduce the amount.
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To get the smoothest gravy, strain the tomato mixture through a fine-mesh sieve before adding the cream.
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Always crush the Kasuri Methi between your palms before adding it to release the aromatic oils.
? Frequently Asked Questions
Can I use chicken breast instead of thighs?
Is Butter Chicken very spicy?
What can I use if I don't have Kasuri Methi?
Can I make this dairy-free?
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