Deliciously Decadent Murgh Makhani Recipe: A Feast for the Senses

Murgh Makhani, also known as Butter Chicken, is a rich and creamy dish that hails from the heart of Indian cuisine. This beloved dish combines tender chicken pieces with a luxurious tomato-based sauce infused with butter, cream, and a blend of aromatic spices. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you to create a restaurant-quality meal that will impress your family and friends. The balance of flavors—spicy, tangy, and creamy—makes Murgh Makhani a favorite across the globe.

Ingredients

Steps to Culinary Perfection

1. Marinating the Chicken
   • First, prepare the marinade by combining yogurt, lemon juice, ground cumin, ground coriander, turmeric, garam masala, smoked paprika, salt, minced garlic, and grated ginger in a large bowl. Add the chicken pieces, ensuring they are well-coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably overnight. This allows the flavors to penetrate the chicken, resulting in a more flavorful dish.
2. Cooking the Chicken
   • Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in batches, cooking until they are browned on all sides and cooked through. Remove the chicken from the pan and set aside.
3. Creating the Sauce
   • Heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat in the same skillet. Add the finely chopped onion and cook until it turns golden brown. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the ground cumin, ground coriander, turmeric, garam masala, smoked paprika, and chili powder (if using). Cook the spices for 2-3 minutes, allowing them to release their aromatic oils.
4. Combining Chicken and Sauce
   • Add the crushed tomatoes and tomato paste to the skillet, stirring well to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld together. Pour in the heavy cream and add 2 tablespoons of butter, stirring until the butter has melted and the sauce is smooth and creamy. Season with salt to taste. Return the cooked chicken pieces to the skillet, ensuring they are well-coated with the sauce. Simmer for another 10-15 minutes, allowing the chicken to absorb the flavors of the sauce.
5. Serving Your Masterpiece
   • Garnish with fresh chopped cilantro and serve hot with basmati rice or naan bread.

Tips for Variation

1. Spice Level: Adjust the chili powder to your desired spice level or omit it altogether for a milder dish.
2. Grill for Smokiness: For a smoky flavor, grill the marinated chicken pieces over charcoal instead of cooking them in a skillet.
3. Cashew Cream: Substitute heavy cream with cashew cream for a dairy-free option.
4. Veggie Delight: Add vegetables like bell peppers or spinach to the sauce for added texture and nutrients.
5. Tangy Twist: Add a splash of lemon juice or amchur (dried mango powder) for a tangy kick.
6. Richness: For a richer sauce, increase the amount of butter and cream used.
7. Nutty Flavor: Stir in a tablespoon of ground cashews or almonds into the sauce for a nutty flavor.
8. Fresh Herbs: Garnish with a mix of cilantro and mint for a fresh burst of flavor.

Macros (per serving)

• Calories: 450
• Protein: 25g
• Carbohydrates: 10g
• Fat: 35g

Frequently Asked Questions For Authentic Murgh Makhani

1. Can I use chicken breast instead of thighs?
   • Yes, you can use chicken breast instead of thighs. However, chicken thighs tend to stay juicier and more flavorful during cooking. If using chicken breast, be careful not to overcook it to prevent it from becoming dry.
2. Is there a dairy-free option for this recipe?
   • Absolutely! You can substitute the yogurt in the marinade with a dairy-free yogurt alternative and use coconut cream instead of heavy cream for the sauce. This will give you a similar creamy texture and a slightly different but still delicious flavor.
3. Can I make Murgh Makhani in advance?
   • Yes, Murgh Makhani is a great make-ahead dish. The flavors develop even more when it sits overnight. Simply store it in an airtight container in the refrigerator and reheat gently on the stove when ready to serve.
4. What can I serve with Murgh Makhani?
   • Murgh Makhani pairs wonderfully with naan, basmati rice, or jeera rice. A side of cucumber raita or a fresh green salad can also complement the richness of the dish.
5. How do I store leftovers?
   • Leftover Murgh Makhani can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat until heated through.

Follow Us On Instagram Follow Us On X