Probably one of the most Googled recipes, this dish does not require any introduction. Chunks of tandoori chicken in a smooth, buttery, creamy tomato-based gravy… need I say more? There are many ways to prepare Murgh Makhani. This is my version.
Ingredients
- 1 small onion
- 2 large tomatoes
- 1–2 green chilies
- 1 tbsp ginger garlic paste
- 2 cloves
- 2 green cardamoms
- 1 small piece cinnamon
- 4–5 cashews
- 3–4 black peppercorns
- 4–5 tbsp butter
- Salt to taste
- 1–2 tbsp cream
- 1 tsp toasted Kasuri Methi
- 1–2 tbsp tomato paste
- Honey
- 1 tsp Shilpa’s Masala Mill Garam Masala
- 1 tsp cumin powder
- 1–2 tbsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- Hot water
- ¼–½ shredded (torn into chunks) tandoori chicken (previously prepared)
Instructions
- Heat butter in a pan.
- Add the cardamom, cinnamon, cloves, and green chilies.
- Add the tomatoes and onions.
- Sauté for a few minutes.
- Add the cashews and salt.
- Add water and cover.
- Cook on medium-low heat for 6–8 minutes until everything softens.
- Allow the mixture to cool.
- Grind into a smooth paste.
- Strain the gravy through a sieve and keep aside.
- Heat another pan or kadhai.
- Add butter.
- Add tomato paste and Kashmiri chilli powder.
- Sauté for 1–2 minutes.
- Add the strained tomato puree.
- Simmer on low heat.
- Add cumin powder.
- Simmer for another 3–4 minutes.
- Add the shredded tandoori chicken.
- Adjust seasoning.
- Add cream.
- Cook for 2–3 minutes.
- Add hot water.
- Cover and cook for 5–6 minutes until oil separates on the surface.
- Add garam masala, honey, and Kasuri Methi.
- Add a little more butter.
- Your Murgh Makhani is ready.
Serve hot with naans or tandoori rotis.
Note
- This is a basic Makhani gravy. You can make variations with paneer, mixed vegetables, or koftas.
- Adjust the spice and sweetness according to your taste.
- Almonds can be substituted for cashew nuts.
- Nuts may be omitted completely; increase the amount of cream if required.
Spice Level: 🌶
