Murgh Makhani Recipe

It is a dish made by marinating a chicken overnight in a yoghurt and spice mixture usually including garam masala, ginger, lemon or lime, pepper, coriander, cumin, turmeric, chilli, methi and garlic. It is in some ways similar to chicken tikka masala. The chicken is then grilled or roasted. Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and grilled chicken is chopped and added to it. Murgh Makhani picture

Summary

Prepration Time10 MinutesCooking Time40 Minutes

Difficulty LevelMediumHealth IndexAverage

Servings2CuisineIndian

CourseMain DishSpecialityWedding

Main IngredientChicken

World On My Plate | American Cuisine | Food And Travel

Recipe Story

Butter chicken or Murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants. While the dish's general recipe is well known, the actual flavour can vary from restaurant to restaurant even within India. Butter chicken is usually served with naan, roti, parathas or steamed rice.

Ingredients

800 gms Chicken, boneless

1tsp Kashmiri red chilli powder(add according to your taste)

1tbsp Lemon juice

Salt to taste

For making Makhani Gravy:-

1tbsp Ginger Garlic paste

2 Green chillies chopped

3 tbsp Butter

2-3 Green cardamoms

4-5 Cloves

1 inch Cinnamon stick

400 gms Tomato puree

1 tbsp Red chilli powder(add according to your taste)

1/2 tsp Garam masala powder

Salt to taste

2 tbsp Honey

1/2 tsp Dried Methi leaves

1 cup Fresh cream

Red Food Color a pinch

For Marination :-

1 tbsp Ginger Garlic Paste

1 cup Yogurt

1 tsp Kashmiri red chilli powder

Salt to taste

2 tbsp Lemon juice

1/2 tsp Garam masala powder

2 tbsp Butter

How to make Murgh Makhani

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
To this add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter.
Apply this marinade to the chicken pieces and refrigerate for three to four hours.
Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done.Remove and keep aside, for further use.
Heat butter in a pan. Add green cardamoms, cloves and cinnamon.
Saute for two minutes, add ginger-garlic paste and chopped green chillies.
Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food color and one cup of water.
Bring to a boil. Reduce heat and simmer for ten minutes.
Add honey and powdered dried methi leaves.
Add cooked tandoori chicken pieces.
Simmer for five minutes and then add fresh cream.
Serve hot with Naan, Parantha or Steamed Rice.

Comments

Comments: 16 | Add a Comment

Curry Club says :

Great to see the oils have separated. A fine dish that would be well presented to any table.

Posted on: 6 January 2010 - 7:08am

Khyati says :

Hi There, I invited my friends for lunch last saturday and tried your recipe, everyone loved it.. Thanks

Posted on: 13 October 2009 - 8:14pm

seemayur says :

I'm slightly confused....Is the KASHMIRI Red Chilli Powder used throughout the recipe or should it only be used in the beginning on the chicken and in the marination....does that same one go into the gravy or do I just use the regular red chili powder in the marination?

Posted on: 21 September 2009 - 12:33pm

sobi says :

This look grt but is it single cream or double? Also butter does tht mean ghee?

Posted on: 27 August 2009 - 5:33am

Rajan Singh Tanwar says :

Absolutely delicious Yaar. I have tried it and what taste it was. Thank you so much for ur recipe

Posted on: 12 August 2009 - 9:32am

ila1920@hotmail.com says :

hey thanks for this! just a few questions:

400g of tomato puree?? do you mean the concentrated stuff? is honey necessary? 1 cup cream - single? and what is it in ml?

thanks again for this :)

Posted on: 26 March 2009 - 11:05am

shantihhh says :

I must try your recipe as Murgh Makhani is one of my husband's favourites, but I never seem to get the perfect taste he loves.

dried methi leaves ---would fresh be OK?

Shanti/Mary-Anne

Posted on: 20 October 2008 - 6:31pm

srividya76 says :

Shantihhh,

In Punjabi recipes they commonly use dried methi (fenugreek) leaves. There is a difference of taste with fresh and dried leaves -- I mean the degree of bitterness of the leaves. You may experiment with fresh leaves but in case you don't get dried leaves what you could do is you may buy the fresh leaves and dry them in shade and when completely dried they are ready to use as a flavoring agent.

Posted on: 21 October 2008 - 2:34am