Description
Creamy, mildly spiced Indian chicken curry known as Murgh Makhani, with tender chicken in a rich tomato‑butter sauce.
Ingredients
- 1 lb boneless skinless chicken (breast or thighs), cut into bite‑size pieces
- ½ cup plain yogurt
- 1 Tbsp tandoori masala (or garam masala substitute)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1‑2 Tbsp ghee or unsalted butter
- 1 large onion, thinly sliced
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1 (14‑15 oz) can crushed tomatoes (or tomato puree/paste)
- 1 tsp chili powder (or Kashmiri chili powder)
- 1½ tsp coriander powder
- 1½ tsp cumin powder
- ½ cup heavy cream
- ½ tsp garam masala
- ¼ tsp dried fenugreek leaves (optional)
- Salt, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- In a bowl, mix yogurt, tandoori masala, ginger paste, and garlic paste. Add chicken and marinate for at least 20 minutes (or up to 24 hours in fridge).
- Heat ghee or butter in a large skillet over medium heat. Sauté sliced onion until soft and lightly golden.
- Add ginger and garlic paste; cook until fragrant.
- Stir in crushed tomatoes (or puree/paste); add chili powder, coriander, cumin; cook stirring until well blended and slightly thickened.
- Pour in heavy cream, add garam masala, dried fenugreek leaves (if using), and salt. Mix well.
- Add marinated chicken pieces; simmer on low heat, stirring occasionally, until chicken is cooked through and sauce thickens (10–15 minutes).
- Taste and adjust seasoning if needed. Garnish with fresh cilantro. Serve with basmati rice or naan.
Notes
- Original dish was invented in 1950s, Delhi, by combining leftover tandoori chicken with a creamy tomato‑butter sauce. :contentReference[oaicite:1]{index=1}
- For lighter version, swap cream for low‑fat yogurt or use yogurt‑based sauces. :contentReference[oaicite:2]{index=2}
- Sauce can be made ahead and refrigerated or frozen (omit cream if freezing, add when reheating). :contentReference[oaicite:3]{index=3}
Nutrition
- Serving Size: About 1 cup (4–5 oz chicken with sauce)
- Calories: 438 kcal
- Sodium: ≈ 763 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Carbohydrates: 14 g
- Fiber: ≈ 3 g
- Protein: 30 g
