Murgh Makhani Mughlai

Murgh Makhani Mughlai is a rich and creamy Indian dish originating from the Mughal Empire. It is made with marinated chicken cooked in a flavorful tomato-based gravy with a blend of spices. The dish gets its characteristic buttery flavor from the addition of heavy cream and melted butter.

🛒 Ingredients

• 1 pound Boneless Chicken Thighs
• 2 tbsp Lemon Juice
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 2 cups Tomatoes
• 1 cup Heavy Cream
• 2 tbsp Butter
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1/4 tsp Red Chili Powder
• 1 tsp Salt

👨‍🍳 Instructions

1. 1

   Heat oil in a pan over medium heat and sauté the marinated chicken until it is browned.

2. 2

   Add the ginger, garlic, cumin, coriander, turmeric, and red chili powder to the pan and sauté until the spices are fragrant.

3. 3

   Add the tomatoes, heavy cream, butter, salt, and marinated chicken to the pan and stir well.

4. 4

   Increase the heat to high and bring the mixture to a boil.

5. 5

   Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked and the gravy has thickened.

6. 6

   Garnish with fresh cilantro and serve over basmati rice.

7. 7

   To make the marinade: In a bowl, mix together lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Add the chicken to the bowl and mix well to coat.

8. 8

   Cover the bowl and refrigerate for 30 minutes to allow the chicken to marinate.

💡 Pro Tips

Use a flavorful oil like ghee or vegetable oil to add depth to the dish. Don't overcook the chicken as it may become dry. Add the heavy cream and butter towards the end of cooking to prevent the gravy from curdling.

📊 Nutrition per Serving