By eatmundo · July 11, 2026
Same ingredients, elsewhere in the world
2 matchesDishes from other countries' kitchens, made from the same core ingredients as Murgh Makhani. The percentage is the share of ingredients the two recipes have in common.
Classic British Chicken Tikka MasalaIn the United Kingdom · same ingredients· Same technique57%
Chicken in Dill SauceIn Poland · same ingredients53%
A rich, velvety butter chicken that defines North Indian comfort food. It features tender charred chicken in a tomato-based creamy sauce.
According to eatmundo's ingredient comparison, the closest dish to Murgh Makhani from another cuisine is Classic British Chicken Tikka Masala (United Kingdom): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Cut the chicken into 4 cm pieces. Marinate them in the yogurt with 4 g chili powder, 2 g of the garam masala and 5 g salt for at least 30 minutes.
- 2
Heat 15 ml oil in a pan over high heat. Sear the chicken pieces for 3 minutes per side until charred at the edges. They finish cooking in the sauce.
- 3
In a deep pot, heat the remaining 15 ml oil with 20 g of the butter. Sauté the finely chopped onion until golden, then add 30 g ginger garlic paste and cook for 1 minute.
- 4
Add the tomato puree, the remaining 2 g garam masala and 4 g salt. Cook over medium heat for 10 minutes, stirring, until the fat separates at the edges.
- 5
Stir in the heavy cream to create a velvety texture.
- 6
Add the cooked chicken to the sauce.
- 7
Cover and simmer on low heat for 10 minutes, until the chicken is cooked through (75°C at the centre).
- 8
Finish with the remaining 20 g butter and the chopped cilantro before serving.
Frequently Asked Questions
What is Murgh Makhani?
Murgh Makhani is an Indian curry consisting of marinated chicken cooked in a spiced tomato, butter, and cream sauce. It is typically served as a main course alongside leavened flatbreads or rice.
Can I use chicken breast?
Yes, but thighs stay juicier. Breast dries out more easily, so take it off the heat as soon as it reaches 75°C at the centre.
How to make it less spicy?
Reduce the chili powder content and add more heavy cream.
What to serve with this?
It is best enjoyed with hot buttered naan or basmati rice.
Can I freeze it?
Yes, it stores well for up to one month in an airtight container.