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Murgh Makhni, also known as Murgh Makhani, is a traditional Indian grilled chicken dish. Flavored with a creamy fresh tomato sauce, this unique dish is sure to please your guests. This recipe serves 4, but it could easily be halved or doubled.
Step 1:

Ingredients and supplies:

  • 4 boneless chicken thighs
  • 1 3/4 ounces ginger and garlic paste
  • 1/2 teaspoon salt
  • 2 ounces yogurt
  • 1/2 tablespoon Kashmiri chili powder
  • 1/2 tablespoon vegetable oil
  • 1/2 teaspoon Garam Masala powder

For the sauce:

  • 1 1/3 fl oz vegetable oil
  • 1/2 ounce ginger
  • 6 green chilies
  • 4 cinnamon sticks
  • 5 cardamom pods
  • 5 cloves
  • 2 bay leaves
  • 25 ounces tomatoes
  • 1/2 teaspoon Kashmiri chili powder
  • 2 fl ounces cream
  • 1 tablespoon honey
  • 1/2 tablespoon tomato paste
  • 2 teaspoons Kasoori methi
  • 1 3/4 ounce butter
  • 2 small bowls
  • Whisk
  • Frying pan
  • Large saucepan with lid
  • Blender
  • Sieve
Step 2:

Season the chicken. First, wash the chicken thighs in cold water. Then pat dry. In a small bowl, combine the garlic and ginger paste and half a teaspoon of salt. Evenly coat the chicken thighs with this mixture. In another small bowl, combine the yogurt, half a teaspoon of oil, and half a teaspoon of chili powder. Whisk them together, and then coat the chicken in this mixture.

Step 3:

Marinate the chicken. Place the seasoned chicken in the fridge, and leave to marinate for at least 4 hours.

Step 4:

Grill the chicken. Now, cook the chicken on your stovetop for 10 to 15 minutes. There is no need to turn them. When done, they should be fully cooked, not pink in the center. When done, slice into bite-size pieces. Cover and refrigerate while you make the Makhni sauce.

Step 5:

Make the Makhni sauce. Peel and finely chop the ginger. Then heat the vegetable oil over medium-high heat in a large saucepan. Once hot, add the cinnamon and cardamom pods to the pan. Finally, add the cloves and bay leaves. Stir for a couple of minutes, and then add the chopped ginger. Let cook for a few minutes longer, and finally add the green chilies.

Step 6:

Finish the Makhni sauce. Now, add the fresh, whole tomatoes to the pan. Turn the pan down to medium heat and continue cooking for a few minutes. Add half a cup of water, place the lid on the pan, and turn to low heat, leaving the mixture to simmer for about 25 minutes, until the tomatoes cook down into a puree.

Step 7:

Blend the sauce. Now, blend the Makhni sauce until it is smooth. You can use a wooden spoon to crush the tomato mixture, or simply use a blender. Then use a sieve to strain out any lumps. Bring back to a boil over medium-high heat. Once hot, add a tablespoon of tomato paste, half a teaspoon of chili powder, and a tablespoon of honey. Stir for 3 minutes. Finally, add the rest of the butter, a generous pinch of salt, and a teaspoon of Kasoori methi (ground dried fenugreek leaves). Stir for about 5 minutes.

Step 8:

Combine the chicken and sauce. Now, combine the seasoned chicken and the Makhni sauce. Cover the chicken in the sauce, and then add the cream. Simmer for about 3 minutes.

Step 9:

Enjoy! Murgh Makhni should be served hot with naan bread or rice.

This delicious grilled chicken recipe combines several unique spices into one dish. Said to originate in the city of Delhi, it is a fusion of Punjabi and Mughal cuisines that is sure to delight your guests.
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