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Originally created at Delhi's Moti Mahal restaurant as a way to use up leftover tandoori chicken by simmering it in a buttery tomato gravy, murgh makhani has since become one of the most recognized Indian dishes worldwide. Slow-simmering the tomato base here, rather than rushing it, is what builds the deep, mellow sweetness that balances the warm spices and cream.
Prep Time
30 min
Cook Time
45 min
Servings
4 people
Difficulty
medium
Per serving
480kcal
Calories
32g
Protein
16g
Carbs
32g
Fat
2g
Fiber
9g
Sugar
Follow step-by-step with voice guidance.
In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, and a pinch of salt. Add the chicken pieces, coating thoroughly, and marinate for at least 1 hour (up to overnight).
Heat a little oil in a pan over medium-high heat and cook the marinated chicken for 6-8 minutes, until browned and mostly cooked through. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
Add the minced garlic and grated ginger, cooking for 1 minute, then stir in the tomato puree, cashew paste, and a pinch of salt. Simmer on low heat for 20-25 minutes, stirring occasionally, until deeply thickened and the raw tomato flavor mellows.
Blend the tomato mixture until completely smooth using an immersion blender, then return to low heat.
Stir in the garam masala, kasuri methi (dried fenugreek leaves), and heavy cream, and simmer for 5 minutes.
Add the cooked chicken to the sauce, and simmer for another 5-8 minutes, until the chicken is fully cooked and has absorbed the sauce's flavor.
Finish with a small knob of butter melted on top, and garnish with fresh coriander before serving with basmati rice and naan.
Let the Tomato Base Simmer Fully: Rushing the initial 20-25 minute simmer results in a sharper, more acidic sauce - the long, slow cook is what mellows the tomatoes into that signature rounded sweetness. Use Cashew Paste for Richness: Blending soaked cashews into a smooth paste and adding it to the sauce is a traditional technique that thickens the gravy and adds richness without needing excessive cream. Crush the Kasuri Methi Between Your Palms: Rubbing the dried fenugreek leaves between your palms before adding them releases their aromatic oils, giving a much stronger flavor than adding them straight from the jar.
It was created at the Moti Mahal restaurant in Delhi, India, reportedly as a way to use up leftover tandoori chicken by simmering it in a rich, buttery tomato gravy - it has since become one of the most popular Indian dishes worldwide.
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