Murgh Makhani Recipe

Murg Makhani is a delicious chicken recipe. Murg Makhani gets its taste from chicken cooked in yoghurt and flavored with spices. Murg Makhani is cherished by chicken consumers.
Murgh Makhani picture


MethodMain Ingredient


 Chicken800 Gram
 Slightly sour yoghurt1 Tablespoon
 Vinegar/Lemon juice1 Tablespoon
 Coriander1 Teaspoon
 Cumin1 Teaspoon
 Red chili powder1 Teaspoon
 Onion1 (Make A Paste)
 Garlic ginger paste2 Teaspoon
 Edible orange red color2 Drop
 Salt To Taste
 Butter4 Tablespoon
 Fresh cream1 Tablespoon
 Coriander powder1 Teaspoon
 Cumin powder1 Teaspoon
 Black pepper powder1 Teaspoon
 Green chilies2 Teaspoon
 Ginger2 Teaspoon
 Sugar To Taste
 Melted butter1 Tablespoon (Use As Required)
 Cream fresh1 Tablespoon (Use As Required)
 Coriander leaves1 Tablespoon (Use As Required)

Nutrition Facts

Serving size: Complete recipe

Calories 2366 Calories from Fat 1404

% Daily Value*

Total Fat 157 g242%

Saturated Fat 66.1 g330.7%

Trans Fat 0 g

Cholesterol 705.5 mg

Sodium 1423.8 mg59.3%

Total Carbohydrates 63 g21.1%

Dietary Fiber 14.9 g59.6%

Sugars 28.4 g

Protein 174 g348.7%

Vitamin A 172.1% Vitamin C 181.6%

Calcium 40.5% Iron 87.1%

*Based on a 2000 Calorie diet


Make a smooth paste of all the above mentioned ingredients for marinating.
Make fine incisions on the chicken pieces and marinate them with the masala paste for a few hours or keep it overnight if possible.
Heat half the butter on medium level in a heavy bottomed pan and put in the chicken along with the marinade.Cover the pan with a lid and cook for about 25 minutes or till the liquid is evaporated and the chicken is completely done.
Stir fry the chicken further for some time in the residual fat and set aside.
Heat the remaining butter in a separate pan and lightly fry red chilly, coriander, cumin and black pepper powders, and then add the chopped tomatoes, salt and sugar and cook over medium heat for about 7 minutes to make a thick gravy.
Pour the beaten cream and reduce the heat to low.
Now add the fried chicken, chopped ginger and green chilies to the gravy.
Sprinkle salt if needed.
Cover the pan and saute on low heat for about 10 minutes or till the curry is thoroughly heated.
Just before serving pour melted butter over the curry.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.