Murgh Makhani is a creamy, aromatic Indian butter chicken that pairs broiled yogurt-marinated chicken thighs with a silky tomato-cream sauce. This scaled-for-two version cooks in under 30 minutes without sacrificing the deep spice profile and restaurant-quality texture.
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Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and ½ teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 1 tablespoon butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining ½ teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1½ teaspoons cilantro, and serve.
Store covered in the refrigerator up to 3 days. Reheat gently over medium-low heat with a splash of water or cream if sauce has thickened; do not boil or the cream may separate.
broiler · wire rack · rimmed baking sheet · aluminum foil · meat thermometer
Yes, but thighs stay more tender and juicy when broiled. If using breasts, reduce broiling time to 12–16 minutes and check for 175°F doneness early to avoid drying out.
Broiling creates charred edges that add smoky depth and texture contrast to the creamy sauce. It also cooks the chicken quickly and evenly without oil.
Yes. Prepare the sauce through step 1, cool, and refrigerate up to 2 days. Reheat gently over medium-low heat before adding the broiled chicken and finishing with cilantro.
Mix 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon cardamom, and a pinch of clove. It won't be identical but will provide similar warm spice notes.
The chicken should register 175°F on a meat thermometer and be evenly charred on both sides, which takes 16–20 minutes total with a flip at the halfway point.
