Murgh makhani: yogurt-marinated chicken charred, then folded into a silky tomato-butter-cream sauce warm with garam masala.
Invented in 1950s Delhi at Moti Mahal to rescue leftover tandoori chicken in a tomato-butter sauce — thrift became a global icon.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — bite-size
Ginger — grated
Basmati Rice — to serve
4 steps
Method
1
Marinate the chicken in yogurt, half the garam masala, turmeric, cumin, half the ginger and garlic, and salt — 30 minutes minimum, overnight for glory.
30 min — timer available in cooking mode
2
Sear the chicken in batches over high heat until charred at the edges (it needn't cook through). Set aside.
8 min — timer available in cooking mode
Why this works
The char stands in for the tandoor — crowd the pan and you lose the soul of the dish.
3
Melt the butter; cook remaining ginger and garlic 1 minute, add tomatoes and remaining garam masala, and simmer 15 minutes. Blend smooth.
15 min — timer available in cooking mode
4
Return chicken to the sauce with the cream and sugar; simmer gently 8 minutes. Finish with cilantro over basmati rice.
8 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Off-dry Riesling or a mango lassi — both handle the spice and the cream.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.