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Murg Makhani


Murg Makhani is one of most most popular Indian dish. It’s rich, buttery, creamy chicken. Paired with Naan or Kulcha is a delight which most Indians love during their restaurant visits. This is a simple home version of Butter Chicken and very easy prepare. So, let’s start Murg Makhani.

For the Marination

  • 500 gm Chicken pieces
  • 150 gm sour Card
  • 2 tsp Ginger paste
  • 2 tsp Garlic paste
  • 1/2 tsp crushed black Pepper
  • 1/4 tsp Orange color
For the Gravy

  • 4 medium size Onions Paste
  • 2 Tomatoes paste
  • 1/2 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tbsp Coriander powder
  • 1 tsp Cumin powder
  • 3 tsp Chilies powder
  • ½ tbsp Kasuri Methi (fenugreek Seeds)
  • 2 tbsp Butter
  • 2 tbsp Fresh Cream
  • Refined Oil
  • Salt to taste
  • Sugar to taste

TIME REQUIRED : Less than 40 minutes (cooking time)


Mix all the ingredients for marination to make a paste. add the chicken and toss to coat evenly and let it marinate for 2 hours.


Heat butter in a pan and add the marinated chicken to it and fry till the chicken is tender.


In a pan heat some Oil and add 2 Cardamom and ½ inch Cinnamon stick. When start smelling the aroma then adds Onion paste and fry until the moisture is mostly evaporated.


Add the Garlic and Ginger paste sauté for few min.


Add one by one red Chilies powder, Cumin powder, Coriander powder, Salt and some Sugar and mix well.


Pour the Tomatoes past in to the mixture and reduce heat to medium-low, and cook another 4 to 6 minutes. Add Kasuri Methi for best aroma.


Add Chicken and simmer for about 8 to 10 minutes till it becomes soft and tender.


When the chicken is cooked, pour the fresh cream and switch off the gas. Now Murg Makhani is ready to serve with Naan or Kulcha.

Friends! Please let me know your view by commenting in the box below and it’ll be really appreciate.

Sweet Soma
She is passionate about cooking and homemaking. She actively writing nice recipes at FoodsFunda. The place where you learn to cook delicious food easily. Also, she write some experimental dishes very often.

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