Murgh Makhani, or butter chicken, is an iconic dish in Indian cuisine, originating from Punjab, which has gained worldwide popularity due to its rich, creamy sauce made from tomatoes, butter, and cream. The authentic recipe for Murgh Makhani dates back to 1947 in Delhi, at a restaurant called Moti Mahal, where the dish was invented by the founders of the restaurant, Kundan Lal Gujral and his partner. Here is the traditional and original recipe for Murgh Makhani.

Original Murgh Makhani (Butter Chicken) Recipe

Ingredients for the marinated chicken:

• 500 g chicken (cut into pieces, preferably boneless)
• 3 tablespoons plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon red chili powder
• 1 tablespoon garam masala
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon lemon juice
• 1 tablespoon salt
• 1 tablespoon kasuri methi (dried fenugreek leaves) (optional)

Ingredients for the sauce:

• 3 tablespoons clarified butter (ghee)
• 2 tablespoons unsalted butter
• 1 medium onion (finely chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 4 tomatoes (pureed or finely chopped)
• 1 teaspoon garam masala
• 1 tablespoon sugar
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon salt
• 1/2 cup heavy cream
• 1/4 cup water
• 1 tablespoon dried fenugreek leaves (Kasuri methi)
• A few fresh coriander leaves (for garnish)

Preparation:

1. Marinate the chicken:

   • Combine all the marinade ingredients in a large bowl.
   • Add the chicken pieces to the marinade, ensuring that each piece is well coated.
   • Cover and let it marinate for at least 2 hours (preferably overnight for more flavor).

2. Cook the chicken:

   • You can cook the chicken in various ways. The most traditional method is to cook it in a tandoor (clay oven) at a high temperature to give it a beautiful grilled texture.
   • If you don’t have a tandoor, you can grill the chicken in a preheated oven at 200°C for 20-25 minutes, turning halfway through. The chicken should be cooked but still tender.
   • Alternatively, you can also cook the chicken in a skillet or on a grill.

3. Prepare the sauce:

   • In a large skillet, heat the ghee and butter over medium heat.
   • Add the chopped onion and sauté until it is golden and caramelized.
   • Add the ginger and garlic paste and sauté for 1-2 minutes until fragrant.
   • Add the tomato puree, chili powder, turmeric, and garam masala. Simmer over medium heat for 10-15 minutes, stirring occasionally. The sauce should thicken and become concentrated.
   • Add sugar to balance the acidity of the tomato.
   • Add water to achieve a smooth, thick consistency, then simmer for a few more minutes.
   • Stir in the cream and let it simmer for another 5 minutes to make the sauce rich and creamy.
   • Finally, add the dried fenugreek leaves (Kasuri methi) and let it simmer for a few more minutes.

4. Assemble the Murgh Makhani:

   • Add the grilled chicken pieces to the sauce and mix well so the chicken is coated in the sauce.
   • Cook for 5-7 minutes, until the chicken is fully infused with the sauce's flavors.
   • Taste and adjust the salt or sugar if necessary.

5. Serve:

   • Garnish with fresh coriander leaves and serve hot with naan (Indian bread) or basmati rice.

Additional Tips:

• For a richer taste, you can increase the amount of butter or cream in the sauce.
• Some also add a touch of kasuri methi (dried fenugreek leaves) for an extra depth of flavor.
• Traditional tandoori chicken cooked in a tandoor is often used, but if you don't have this oven, cooking it in a regular oven or skillet gives excellent results.

Murgh Makhani is one of the most beloved dishes in Indian cuisine, thanks to its creamy texture and rich taste. It is a dish that captivates with its perfect blend of spicy, sweet, and creamy flavors.