Murgh Makhani (Butter Chicken)

Learn how to make restaurant style Murgh Makhani at home…you’ll love the grilled chicken tikka pieces coated in a creamy aromatic makhani curry. And the secret to my delicious Murgh Makhani being so creamy…lies in the cashew nuts…there’s no cream used in my makhani curry!

Course Main Course

Cuisine Indian, Pakistani/Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 327kcal

Author Wajeeha Nadeem

Ingredients

For the Makhani Curry

2 cups water
4 medium tomatoes roughly chopped
1 medium onion chopped into quarters
1 bay leaf
2 to 3 green cardamoms
8 garlic cloves
1/2 inch piece of ginger
1 tablespoon red chilli powder kashmiri lal mirch
2 tablespoons butter
12 cashew nuts

For the Chicken Tikka

500 grams boneless chicken
1 tablespoon ginger garlic paste
4 tablespoons oil
1 tablespoon red chilli powder kashmiri lal mirch
1 cup yogurt
2 tablespoons lemon juice
Salt to taste

For Finishing

1/2 teaspoon fenugreek leaves powder
2 tablespoons heavy cream

Instructions

For the Makhani Curry

In a large pot, add all the curry ingredients and bring to a boil. Lower the heat, cover the pot and cook for 20-25 minutes or so.
Using a hand blender, blend the curry into a smooth consistency. You may need to add 1/2 cup of water for easier blending. Alternatively you can use a normal blender to blend the curry.
Set aside.

For the Chicken Tikka

Mix all the chicken tikka ingredients and marinate for 15 minutes or so.
Heat a grill pan on high heat, add some oil and grill the chicken until it is cooked through and charred on the outside.
Add the chicken tikka pieces to the prepared curry, and bring to a simmer and cook for 3-4 minutes.
Top with fenugreek leaves powder and heavy cream. Stir through the curry, and serve immediately with naan or rice.

Nutrition