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murgh makhani recipe
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Murgh Makhani Recipe, Chicken Makhani Gravy

A gravy recipe with tomatoes and cashew nuts blended into a puree and mixed with stir fried chicken.
Prep Time30 mins
Cook Time1 hr 20 mins
Course: chicken
Cuisine: Punjabi
Servings: 4
Calories: 425kcal
Author: yummy indian kitchen


To marinate chicken:

  • 4 tbsp beaten yogurt
  • salt to taste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 2 tsp oil to mix while marinating chicken
  • 500 gms boneless chicken pieces
  • 2 tbsp oil to stir fry the marinated chicken

To make tomato cashew gravy:

  • 2 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1 small cinnamon stick (dalchini)
  • 2 cloves (loung)
  • 1 cardamom (elaichi)
  • 1 tsp ginger garlic paste
  • 6 tomatoes, chopped
  • 16 cashew nuts
  • 3 slit green chillies
  • salt to taste
  • 1 tsp red chilli powder
  • 2 cups water

Other ingredients while cooking the gravy:

  • salt to taste
  • 1/2 tsp kashmiri red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tbsp tomato sauce
  • 1/4 tsp sugar
  • 2 tbsp butter
  • 2 tbsp cream
  • 1/4 tsp kasoori methi
  • 2 tbsp coriander leaves for garnishing


To marinate the chicken:

  • Take a mixing bowl, add yogurt into it.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, oil.
  • Mix well.
  • Add boneless chicken pieces into the yogurt mix and mix well.
  • Marinate the chicken for about 30 minutes.
  • Take a pan, add oil and heat it.
  • Add the marinated chicken into it and stir fry the chicken until it is done well.
  • Rest the chicken aside for later use.

Making of tomato puree:

  • Take a pan, add oil and heat it.
  • Add cumin seeds and let them splutter.
  • Add cloves, cardamom and cinnamon into it and saute for few seconds.
  • Add ginger garlic paste and saute few seconds.
  • Add the chopped tomatoes, cashew nuts, green chillies, salt, red chilli powder, water, mix well.
  • Cook the gravy until the tomatoes turn soft and pulpy.
  • Cool down the mixture.
  • Add this mixture into a blending jar.
  • Blend into a fine puree.

Cooking of the murgh makhani:

  • Take a pan, strain the blended tomato cashew nut puree into the pan using a sieve and discard the seeds.
  • Add salt as per taste, kashmiri red chilli powder, garam masala powder, tomato sauce and mix everything.
  • Add a pinch of sugar to balance the sourness of the gravy and stir.
  • Cook the gravy until oil releases from the sides.
  • Add boneless chicken pieces into the gravy.
  • Add butter generously into it, add cream and mix well.
  • Add kasoori methi into it, stir well.
  • Cook the gravy until oil leaves the sides.
  • Garnish with chopped coriander leaves, lemon wedges and butter.
  • Serve hot with naan or paratha.


  • This gravy is purely made with tomatoes and cashew nuts and one can also add onions while cooking the gravy along with tamatar and kaju which gives even more creamy texture to the gravy.


Calories: 425kcal | Carbohydrates: 27g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 963mg | Potassium: 1211mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1025IU | Vitamin C: 58mg | Calcium: 200mg | Iron: 7mg
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