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Murgh Makhani
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Makhani Sauce

An authentic makhani sauce incorporated with some marinated chicken to make the most delicious Murgh Makhani. This recipe is a step by step guide on how to make Delhi style Chicken Makhani.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Marinated time (optional but essential)4 hours
Total Time5 hours 25 minutes
Course: dinner, dinner party recipe, dinner recipes, lunch, Main Course
Cuisine: Indian, South Indian
Keyword: authentic butter chicken, butter chicken paste, butter chicken sauce, dishoom butter chicken, makhani sauce
Servings: 4 people

Ingredients

Ingredients for Chicken Marinade:

  • 700 g diced boneless thigh pieces
  • 3 teaspoons ginger garlic paste
  • 2 tablespoons Greek Yoghurt
  • 1 heaped teaspoon Kashmiri red chilli powder
  • 1 heaped teaspoon Turmeric powder
  • Juice of 1 lemon
  • Salt to taste

Makhani Sauce Ingredients

  • 25 g Butter
  • 1 chopped red onion
  • 2 dry Kashmiri chillies
  • 2 crushed green chillies optional for more heat
  • 3 teaspoons garlic ginger paste
  • 2 teaspoons coriander and cumin powder dhana jiru
  • 1/2 tsp garam masala
  • 1 heaped tsp Turmeric
  • 1 tsp Kashmiri chilli powder or regular red chilli powder
  • Salt to taste
  • 250 g passata or finely chopped tomatoes
  • Approx 15 cashew nuts pre-soaked in water
  • 2 tablespoons Dried Fenugreek Leaves Kasturi Methi
  • 70 ml Double cream more if you like it creamy
  • handful chopped coriander for garnishing

Instructions

Chicken:

  • In a mixing bowl, combine the diced chicken with ginger garlic paste, Greek Yoghurt, Kashmiri red chilli powder, Turmeric powder, lemon juice, and salt.
  • Marinate the chicken for at least 4 hours, allowing the flavours to meld together.
  • After it has marinated, bake the chicken in the oven at 190-220 degrees Celsius for about 30-40 minutes until slightly charred. Discard any juices and set to one side.

Makhani Sauce:

  • In a pan, melt butter and add chopped onions. Cook on low heat until they become soft and brown.
  • Add dry Kashmiri chillies, crushed green chillies (for extra heat if desired), and garlic ginger paste. Cook for a couple of minutes.
  • Incorporate coriander and cumin powder, garam masala, Turmeric, Kashmiri chilli powder, and salt. Mix and cook for 30 seconds to release the aromas of the spices.
  • Add pre-soaked cashews and passata. Mix and cook on low heat until the mixture becomes bubbly. Cooking on low heat is crucial to enhance the spice flavours without overpowering the curry with a tomato taste.
  • Allow this mixture to cool, then blend it into a smooth paste. Add water if needed to adjust the consistency.
  • Return the paste to the pan and add fenugreek leaves and cream. Mix and cook until it simmers.

Assembly:

  • Add in the previously cooked chicken, stir well, and let it simmer together for a few minutes.
  • Drizzle some cream on top and sprinkle chopped coriander.