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Authentic Murgh Makhani Recipe: Creamy Indian Curry

Authentic Murgh Makhani

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1.5 lbs Chicken thighs boneless, skinless
  • 0.5 cup Plain yogurt
  • 1 tbsp Garlic paste
  • 1 tbsp Ginger paste
  • 1 tbsp Garam masala divided
  • 1 tsp Kashmiri chili powder
  • 0.5 tsp Turmeric powder
  • 1 tbsp Lemon juice
  • 4 tbsp Unsalted butter divided
  • 1.5 cups Tomato puree
  • 0.5 cup Heavy cream
  • 1 tsp Dried fenugreek leaves kasuri methi
  • 1.5 tsp Salt divided
  • 0.25 cup Fresh cilantro chopped, for garnish

Instructions
 

  • In a large bowl, whisk together the plain yogurt, garlic paste, ginger paste, 0.5 tbsp garam masala, Kashmiri chili powder, turmeric powder, lemon juice, and 1 tsp salt.
  • Add the chicken thighs to the marinade, tossing well to coat. Cover and refrigerate for at least 30 minutes.
  • Heat a large skillet over medium-high heat. Add 1 tbsp of unsalted butter. Cook the marinated chicken in batches until browned, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
  • In the same skillet, reduce the heat to medium. Melt the remaining 3 tbsp of butter. Add the tomato puree and simmer for 10 minutes until slightly thickened.
  • Stir in the heavy cream, the remaining 0.5 tbsp garam masala, and dried fenugreek leaves. Return the cooked chicken to the skillet.
  • Simmer for an additional 10 minutes until the chicken is cooked through and the sauce is rich and thick.
  • Garnish with fresh chopped cilantro and serve hot with naan bread.