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Murgh Makhani

srividya76's picture
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.
Ingredients
  Chicken 800 Gram (boneless)
  Kashmiri red chilli powder 1 Teaspoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Ginger garlic paste 1 Tablespoon
  Green chillies 2 , chopped
  Butter 3 Tablespoon
  Green cardamoms 3
  Cloves 5
  Cinnamon stick 1 Inch
  Tomato puree 400 Gram
  Red chilli powder 1 Tablespoon
  Garam masala powder 1⁄2 Teaspoon
  Honey 2 Tablespoon
  Dried methi leaves 1⁄2 Teaspoon
  Fresh cream 1 Cup (16 tbs)
  Red food color 1 Pinch
  Yogurt 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Butter 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Punjabi
Course: 
Main Dish
Taste: 
Spicy, Buttery
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
2
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.
Subtitle: 
Butter Chicken

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17 Comments

Ganesh.Dutta's picture
This murg makhani is looking absolutely delicious. I will try this recipe very soon.
srividya76's picture
Hello Ganesh Thank you so much. Do try this recipe and tell me.
Sanghi's picture
This dish looks lovely. will try for sure..
srividya76's picture
Thank you Sanghi.
vandana's picture
Love the color and the thick rich looking gravy of your murg makhani Srividya. Just can't wait to try it.
srividya76's picture
Thank you Vandana. Your recipe's are great and I like all of them.
Ruchi806's picture
Delicious recipe..will try
srividya76's picture
Hello Ruchi Thanks a lot.
shantihhh's picture
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
srividya76's picture
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.
ila1920@hotmail.com's picture
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 :)
Rajan Singh Tanwar's picture
Absolutely delicious Yaar. I have tried it and what taste it was. Thank you so much for ur recipe
sobi's picture
This look grt but is it single cream or double? Also butter does tht mean ghee?
seemayur's picture
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?
Khyati's picture
Hi There, I invited my friends for lunch last saturday and tried your recipe, everyone loved it.. Thanks
Curry Club's picture
Great to see the oils have separated. A fine dish that would be well presented to any table.
Anonymous's picture
The above recipe picture has been copied, edited and posted in http://www.pachakam.com/recipe.asp?id=625&RecipeName=Murgh%20Makhani