Step 1 of 6

Classic Murgh Makhani (Butter Chicken)

Step 1

Marinate the Chicken

In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, 1 tbsp Kashmiri chili powder, 1 tsp garam masala, mustard oil, and 1 tsp salt. Add the chicken pieces and massage the marinade thoroughly into the meat. Cover and refrigerate.

⏱ 30 mins to overnight🔥 Cold

Cues: The chicken should be evenly coated in a thick, bright red paste.

Tip: For the best flavor and tenderness, marinate overnight. If short on time, 30 minutes at room temperature will suffice.

Timer

05:00

Ingredients

Boneless skinless chicken thighs600g
Thick yogurt or Hung curd120g
Ginger-garlic paste30g
Kashmiri chili powder20g
Mustard oil or Vegetable oil15ml
Fresh Roma tomatoes800g
Raw cashews40g
Unsalted butter60g
Green cardamom pods4
Cloves4
Garam masala10g
Kasuri methi (Dried fenugreek leaves)2g
Heavy cream60ml
Honey10g
Salt10g