Restaurant Style Murgh Makhani (Butter Chicken)
Silky, velvety tomato and cashew gravy with smoky charred tandoori chicken chunks
Recipe Overview
Ingredients Checklist
Check off items as you prep your mis-en-place.
Step-by-Step Cooking Method
Step 1
~15 minsMarinate chicken with Kashmiri chilli powder, lemon juice, ginger-garlic paste, and curd. Pan-sear or grill until lightly charred.
Step 2
~15 minsBoil tomatoes, cashews, cardamoms, and Kashmiri chilli powder in 1 cup water for 15 minutes. Cool and blend to a velvet smooth purée, then strain.
Step 3
~10 minsMelt butter in a pan, add strained puree and simmer for 10 minutes until butter separates. Add cooked chicken chunks and Shahi Garam Masala.
Step 4
~5 minsRub Kasuri Methi between your palms and sprinkle over the gravy. Stir in fresh cream and honey. Simmer for 2 minutes and serve hot with garlic naan.
Never Overheat Ground Aromatics
Whole spices (like cumin, mustard, cardamom) thrive in sizzling oil to crackle their essential oil vesicles. Stone-ground powders should be added only after onions/tomatoes are softened, or mixed with a dash of water to avoid scorching the delicate volatile flavour compounds.
