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Balti Murgh Makhani Recipe

Name: Spice Fusion Takeaways Balti Murgh Makhani Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch pieces; 0.5 cups plain yogurt (preferably full-fat); 2 tbs ginger-garlic paste; 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp ground cumin; 1 tsp Kashmiri red chili powder (or paprika for milder color); 1 tsp salt; 1 tbs lemon juice; 1 tsp vegetable oil (for tossing); 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 medium onion, finely chopped; 1 tbs ginger-garlic paste; 1 unit green chilies, slit (optional); 2 cups tomatoes, ripe, roughly chopped (or canned crushed tomatoes); 1 tbs tomato paste; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp Kashmiri red chili powder (or paprika); 1 tsp fenugreek leaves (kasuri methi), crushed; 0.5 tsp sugar; 1 tsp salt; 0.5 cups heavy cream; 2 tbs unsalted butter; 2 tbs fresh cilantro, chopped (for garnish); 3 unit lemon wedges; 1 tbs julienned ginger (for garnish); 4 servings naan or steamed basmati rice

Inspired by Spice Fusion Takeaway

Time1h 15m

Serves4

Make Balti Murgh Makhani Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Marinade

1 lb boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cups plain yogurt (preferably full-fat)

2 tbs ginger-garlic paste

1 tsp Garam masala

1 tsp Ground coriander

1/2 tsp Ground cumin

1 tsp Kashmiri red chili powder (or paprika for milder color)

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

1 tsp vegetable oil (for tossing)

Balti Makhani Sauce

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 medium Onion, finely chopped

1 tbs ginger-garlic paste

1 unit green chilies, slit (optional)

2 cups tomatoes, ripe, roughly chopped (or canned crushed tomatoes)

1 tbs tomato paste

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp Kashmiri red chili powder (or paprika)

1 tsp fenugreek leaves (kasuri methi), crushed

1/2 tsp sugar

1 tsp Celtic sea salt

1/2 cups Heavy cream

2 tbs Unsalted butter

2 tbs fresh cilantro, chopped (for garnish)

Optional Finishing & Serving

3 unit lemon wedges

1 tbs julienned ginger (for garnish)

4 servings naan or steamed basmati rice

Method

Chicken Marinade

Prepare and marinate

In a bowl, combine yogurt, 2 tbs ginger-garlic paste, 1 tsp garam masala, 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp Kashmiri red chili powder (or paprika), 1 tsp salt and 1 tbs lemon juice. Whisk until smooth. Add the chicken pieces and 1 tsp vegetable oil, toss to coat evenly. Cover and refrigerate for at least 30 minutes (preferably 2–4 hours) to allow flavors to penetrate.

When ready to cook, remove chicken from fridge 15 minutes before to come closer to room temperature.

Balti Makhani Sauce

Cook aromatics

Heat 2 tbs oil or ghee in a heavy skillet or balti pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add the finely chopped onion and sauté, stirring occasionally, until soft and lightly golden, about 6–8 minutes.

Add ginger-garlic and tomatoes

Stir in 1 tbs ginger-garlic paste and the slit green chili. Cook 1 minute until raw smell dissipates. Add 2 cups chopped ripe tomatoes (or canned crushed tomatoes) and 1 tbs tomato paste. Stir, then reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and oil begins to separate from the tomato base, about 12–15 minutes.

Spice the sauce

Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp Kashmiri red chili powder, 1 tsp crushed kasuri methi and 1/2 tsp sugar. Cook 2–3 minutes to toast the spices and blend flavors. Taste and adjust salt as needed (about 1 tsp).

Blend for velvety texture (optional)

For a smooth makhani texture, let the sauce cool slightly then transfer to a blender or use an immersion blender to purée until smooth. Return to the pan. (If you prefer a chunkier balti, skip blending.)

Cook Chicken & Combine

Sear the marinated chicken

While the sauce simmers, heat a separate heavy skillet or griddle over high heat. Add a little oil and sear the marinated chicken pieces in batches so they get a good color, about 2–3 minutes per side (they will not need to be fully cooked through). Remove seared pieces to a plate.

Finish in the sauce

Reduce the sauce to medium heat. Add 2 tbs unsalted butter to the sauce and swirl to melt. Return all seared chicken pieces to the sauce, stir to coat, cover and simmer gently for 8–10 minutes until chicken is cooked through (internal temperature 165°F / 74°C). Stir occasionally so sauce thickens and clings to the chicken.

Enrich and balance

Stir in 1/2 cup heavy cream and simmer 2–3 minutes more to heat through. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp sugar if needed to balance acidity. If sauce is too thick, add 1–2 tbs water to reach desired consistency.

Finishing & Serving

Stir in 2 tbs chopped fresh cilantro and, if desired, swirl in an extra 1 tbs butter for shine. Garnish with julienned ginger and lemon wedges on the side. Serve hot with warmed naan or steamed basmati rice.

Leftovers: cool to room temperature and refrigerate in a sealed container for up to 3 days. Reheat gently on low heat, adding a splash of water or cream if needed to loosen the sauce.