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Authentic Murgh Makhani: The Ultimate Creamy Indian Curry

Authentic Murgh Makhani Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Chicken Thighs (boneless, skinless) Cut into bite-sized pieces
  • 0.5 cup Plain Yogurt Full fat preferred
  • 2 tbsp Ginger-Garlic Paste Divided use
  • 1 tbsp Garam Masala Divided use
  • 1 tbsp Kashmiri Red Chili Powder Divided use
  • 1 tbsp Lemon Juice Freshly squeezed
  • 4 tbsp Butter (unsalted)
  • 1 medium Yellow Onion Finely chopped
  • 14 oz Tomato Puree
  • 0.5 cup Heavy Cream
  • 1 tbsp Kasoori Methi (dried fenugreek leaves) Crushed lightly in palms
  • 2 tbsp Fresh Cilantro Chopped for garnish
  • 2 cups Basmati Rice Cooked

Instructions
 

  • Mix the yogurt, 1 tbsp ginger-garlic paste, 0.5 tbsp garam masala, 0.5 tbsp Kashmiri chili powder, lemon juice, and chicken pieces in a bowl. Let marinate for at least 30 minutes.
  • Heat a large skillet over medium-high heat. Add the marinated chicken and sear until browned on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until translucent. Stir in the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute.
  • Pour in the tomato puree, the remaining 0.5 tbsp garam masala, and the remaining 0.5 tbsp Kashmiri chili powder. Simmer the mixture for 15 minutes, allowing the sauce to thicken slightly.
  • Return the browned chicken to the skillet. Pour in the heavy cream and sprinkle the crushed kasoori methi over the top. Simmer for an additional 5-10 minutes until the chicken is cooked through.
  • Garnish with fresh cilantro and serve immediately over the cooked basmati rice.