Murgh Makhani is one of the most popular and known Indian dishes; it is often referred to as Butter Chicken. This rich and creamy chicken dish originated from the city of Delhi and has been the favorite of people all around the world. The pieces of succulent chicken are cooked in the silky gravy of tomatoes, butter, and the perfect combination of tart, fiery, and flavors. This dish would be an excellent accompaniment to any meal regardless of whether it is accompanied by rice, naan, or paratha.
Ingredients for Makhani Murgh
To prepare Murgh Makhani, the following materials will be necessary:
About the marinade:
- 500 grams of boneless chicken cut into small pieces
- Half a cup of yogurt
- One tablespoon of lemon juice
- One tablespoon garlic-ginger paste
- Half a teaspoon of powdered turmeric
- Salt, to taste.
- 1/4 cup water, or more if required to alter the gravy consistency
- Garnish with fresh coriander leaves
Murgh Makhani Making Steps- Step 1: Marinate the Chicken
- Marinating the chicken will begin the preparation of Murgh Makhani. In a big bowl, combine the yogurt, oil, salt, turmeric powder, red chili powder, garam masala, cumin powder, lemon juice, and ginger-garlic paste. Mix it well by whisking all the elements so that every element will be evenly spread.
- Coat all of the chicken pieces by adding them to this marinade. The chicken will be more tender and tasty if it marinates for two to three hours or overnight, but cover the bowl and leave it in the fridge for at least half an hour.
Step 2: Cooking the Chicken
- Grilling or pan-searing are the two common cooking methods for marinated chicken. You can oven-roast it for that smoky flavor, grill it for that smoky flavor as well, or do a stovetop version.
- To grill, let the oven or grill warm up to 180°C (350°F). Now arrange on skewers or on those baking pans that have the parchment paper placed inside, the marinated chicken pieces. After some 15 to 20 minutes the chicken cooks in, it should look brown along the edges as if smoky.
- End.
- Pan-sear over a non-stick pan which should be heated on medium-high. Add a little oil or butter to the marinated chicken pieces, turning both sides for 4–5 minutes, until chicken is cooked through. Transfer the chicken to a clean plate.
Step 3: Prepare the Gravy
- The thick, creamy gravy needs to be prepared now. In a large skillet, heat the butter and oil over medium heat until they melt. Add chopped onions and cook for 4–5 minutes, or until they are golden brown, after the butter has melted and started to crackle.
- Add the ginger-garlic paste and stir it for one or two more minutes till fragrant. Add the pureed tomatoes and let it simmer for 7 to 10 minutes, occasionally stirring it, till the tomato mixture thickens and the oil begins to separate from the gravy.
Step 4: Garnish with Spices
- When the tomato gravy is ready, add cumin powder, garam masala, turmeric powder, and red chili powder. Then cook the spices for a minute or two, constantly stirring them to release their flavors. You can even thin out the gravy if it’s too thick by adding a little water at this point.
Step 5: Mixing the Gravy and Chicken
Add the cooked chicken pieces to the gravy when it’s smooth and the spices have cooked. Gently stir to combine the tomato spice and chicken.
Let the chicken cook in the gravy for five to seven minutes so that the flavors can penetrate it.
Step 6: Add the Finishing Touches and Cream
- Add the fresh cream to the gravy and stir it thoroughly for the dish to come together. The cream gives the richness as well as silky smoothness. Use the amount of cream you prefer to make the meal richer or creamier.
- Season with sweetness, spiciness, or salt, to taste. To thin out the gravy, just add a little water; a tiny bit of sugar or honey does wonders for a subtle touch of sweetness, as tart tomatoes and spices are its best friend.
Step 7: Serve and Garnish
- Now put off the pan from the burner when the chicken has been covered with the rich gravy. Add some color and freshness to the Murgh Makhani by garnishing it with finely chopped coriander leaves.
- Serve the dish hot over steaming basmati rice, roti, naan, or paratha. For extra freshness, you can serve it with a simple salad or raita on the side.
Advice for the Ideal Murgh Makhani
- Good Marinate the Chicken: The more the chicken is marinated, the juicier and tastier it will be. So marinate it overnight for the best results.
- Use Fresh Ingredients: The unique richness of flavor of this dish comes through the use of fresh butter, cream, and tomatoes.
- Adjust Spice Level: As much spice as you can take, you may add more garam masala or red chili powder. Since murgh makhani is a relatively mildly spiced dish, it is up to you to tone up the spice level.
- Grill the Chicken: Grilling chicken does impart a smoky flavor, and the food gets a little seared and gets more of a real tandoori taste.
- Vegan Alternative: To adapt this recipe to a vegetarian or vegan version, paneer (Indian cottage cheese) or tofu can replace the chicken.
Conclusion
Butter Chicken, if you will, or simply Murgh Makhani, is one dish, of rich and luxurious creamy chicken combined with a spicy, tangy tomato gravy. This is something everyone has to try at home and is sure to order in restaurants that serve Indian food; it’s silky smooth and deep. Whether the occasion is some major deal or just a casual dinner, Murgh Makhani is a winner. That is really comforting food to have all the right ingredients of cream, tang, and spice; it makes you want to order it more often.
