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Punjabi Butter Chicken (Murgh Makhani)indian
PlateMap recipe · #06

Punjabi Butter Chicken (Murgh Makhani)

Tender charred chicken thigh chunks simmered in a velvety spiced tomato gravy finished with cold butter, cream, and crushed fenugreek leaves.

65+ waiting: Plus 1 hour of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
mediumDifficulty
Prep:
20 minutes
Cook:
45 minutes
Waiting:
1 hour (marinating the chicken)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Heavy skillet, Saucepan or pot, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Marinade

    1 hour

    Mix the yogurt, lemon juice, half of the grated garlic and ginger, the paprika, half of the garam masala and 1 teaspoon of salt. Coat the chicken and refrigerate for 1 hour.

    Success cue

    The chicken is evenly coated with the marinade.

  2. 02

    Searing

    8 minutesHigh heat

    Heat a heavy skillet over high heat and sear the chicken for 8 minutes, turning, until charred at the edges. Set it aside; it finishes cooking in the sauce.

    Success cue

    The pieces are browned with charred edges.

  3. 03

    Sauce

    25 minutesMedium heat

    Melt half of the butter over medium heat. Cook the chopped onion for 8 minutes until soft, add the rest of the garlic and ginger and the cashews for 2 minutes, then add the tomatoes and the rest of the garam masala and simmer for 15 minutes.

    Success cue

    The tomatoes have broken down completely.

  4. 04

    Sauce

    3 minutes

    Blend the sauce until smooth and pass it through a fine sieve back into the pot.

    Success cue

    The sauce is completely smooth.

  5. 05

    Finish

    9 minutesGentle simmer

    Add the chicken, the cream, the fenugreek leaves crushed between your palms and the remaining cold butter. Simmer gently for 8 to 10 minutes.

    Success cue

    The chicken reaches 74°C inside and the sauce is glossy.

Cooking tips

Extra tip

Whisking cold butter into strained hot gravy creates a glossy sheen.

  • • Kasuri Methi gives the authentic restaurant aroma
  • • Pass sauce through a strainer for velvety silkiness

Potential allergens

Milk, Tree nuts

Compound ingredients vary by product; check labels and possible cross-contact.

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