Murg Makhani / Delhi Butter Chicken with Kasuri Methi & Garlic Naan – Authentic India Recipe

Ingredients for Murg Makhani / Delhi Butter Chicken with Kasuri Methi & Garlic Naan (4 Servings)

• 1.25 lbs (or 2.5 cups) char-seared spiced chicken thighs, prepped into bite-sized pieces
• 1.5 cups velvety tomato-butter cream gravy, washed and trimmed
• 1 cup warm garlic flatbread or basmati rice
• 1 medium onion and 3 cloves garlic, finely minced with crushed kasuri methi (dried fenugreek leaves)
• 1.5 tbsp traditional India seasoning (Kashmiri chili, garam masala, ginger-garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown char-seared spiced chicken thighs for 5 minutes.
2. Add minced onion, garlic, crushed kasuri methi (dried fenugreek leaves), and Kashmiri chili, garam masala, ginger-garlic, stirring for 2 minutes until deeply aromatic.
3. Add velvety tomato-butter cream gravy and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in warm garlic flatbread or basmati rice right before serving warm.