Murgh makhani is a spiced chicken curry where yoghurt-marinated tandoori chicken is combined with a rich tomato-cream sauce infused with cardamom, cinnamon and cashews. The standout trait is the dual-layered flavour from both the marinade and the slow-simmered makhani sauce.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
To begin, mix the chicken with the ginger and garlic paste and salt and set aside. Whisk together the yoghurt, chilli powder, garam masala \nand oil, massage into the chicken and marinate for a minimum of 4 hours in the fridge \n
For the makhani sauce, heat the oil in a saucepan. Pierce the green chillies a few times with a sharp knife and add to the pan with the whole spices, bay leaves and ginger. Sauté for a couple of minutes, then add the tomatoes and simmer over a medium heat for 20 minutes, or until the tomatoes are cooked to a pulp \n
Pass the contents of the pan through a conical strainer or sieve and set the resulting sauce aside. Put what’s left in the sieve onto a tray, remove and discard as many of the whole spices and green chillies as possible, then purée in a blender, with a little water if required. Pass through a sieve and add to the tomato sauce. Place the sauce back on the heat, bring to the boil and add the chilli powder, honey, tomato paste and butter. Season with salt and simmer for \na further 20 minutes \n
Meanwhile, grill the marinated chicken in a tandoor, on a barbecue or under a hot grill until cooked through. Add the cooked chicken to a saucepan set over a medium heat, stir in the cashews and pour in the makhani sauce. Sprinkle with the Kasoori methi, add the cream and simmer for a few minutes
Divide between serving bowls and add a knob of butter to each bowl before serving
Store in an airtight container for up to 3 days in the fridge. Reheat gently on the stove over medium heat; add a splash of water or cream if the sauce has thickened. Freeze up to 1 month (freeze without the final butter addition; add fresh butter when reheating).
conical strainer or sieve · blender · tandoor or barbecue or grill
Yes. Grill the marinated chicken on a barbecue or under a hot grill until cooked through. The recipe does not require a tandoor.
Marinate for a minimum of 4 hours in the fridge for best flavour penetration.
Yes. Make the sauce through step 3 (after sieving and adding chilli powder), cool and refrigerate up to 2 days. Reheat gently before adding cooked chicken and cream.
Use natural yoghurt or hung yoghurt. Avoid flavoured varieties.
Yes, but thighs retain moisture better. If using breasts, do not overcook; check doneness by cutting into the thickest part.
