Makhani Murgh, or butter chicken, is among the most popular Indian dishes worldwide. Tender boneless chicken pieces are marinated in a spiced yoghurt mix, then fried and simmered in a luscious tomato-based gravy enriched with cashews, cream, and butter. The Sunrise spices like Kashmiri mirch and garam masala add deep flavour to this restaurant classic that's surprisingly simple to recreate at home.
Sunrise tip: For a richer, smoother gravy, add more cashews while preparing the tomato mixture. Grind to a fine paste for a velvety texture.
Time: 10 minutes
In a large bowl, mix the chicken pieces with Sunrise Lal Mirch Powder, Sunrise Kashmiri Mirch Powder, Sunrise Jeera Powder, Sunrise Garam Masala, ginger-garlic paste, lemon juice, and salt. Rub the marinade well into the chicken. Cover and refrigerate for at least 20 minutes.
Time: 8 minutes
Heat refined oil and half the butter in a pan. Once hot, add the marinated chicken pieces and fry until lightly browned. Sprinkle Sunrise Kashmiri Mirch Powder, salt, and ginger-garlic paste. Sauté for 2-3 minutes more. Remove the fried chicken onto a plate.
Time: 12 minutes
In the same pan, heat the remaining oil and butter. Sauté chopped onions until translucent. Add tomatoes and garlic paste; cook until tomatoes turn mushy. Stir in salt and sugar. Add whole cashews, Sunrise Kashmiri Mirch Powder, and water. Mix well. Pour in vinegar and Sunrise Garam Masala. Bring to a boil, cover, and simmer for 5 minutes. Let cool slightly.
Time: 5 minutes
Transfer the cooled tomato-onion mixture to a blender. Grind to a smooth, thick paste.
Time: 10 minutes
Pour the blended gravy back into the pan. Add the fried chicken pieces, Sunrise Kasuri Methi, and fresh cream. Mix well and simmer for 3-4 minutes until the gravy is creamy. Dot the surface with remaining butter. Turn off the heat.
Garnish the Makhani Murgh with a sprinkle of Sunrise Kasuri Methi. Serve hot with tandoori roti, naan, or steamed rice.
Bread: Tandoori roti, Butter naan
Rice: Steamed basmati rice, Jeera rice