Murgh Makhani with Tandoori Chicken Thighs
Charred, yoghurt marinated chicken thighs folded into a silky tomato and butter sauce, the way a tandoor kitchen would do it.
Made with Makhani (butter masala) base and Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.75 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut each chicken thigh into 3 large pieces. Mix with the lemon juice and your ready made tandoori marinade (see the base recipe). Cover and chill for at least 1 hour, or overnight.
- 2
Heat the oven to 230°C (210°C fan). Spread the chicken on a lined baking tray in a single layer and roast for 20 minutes, turning once, until charred at the edges and cooked through.
20 min - 3
Meanwhile, melt the butter in a wide pan over a medium heat. Add your ready made makhani base (see the base recipe) and the dried fenugreek, crushing it between your fingers as it goes in. Simmer gently for 8 minutes.
8 min - 4
Add the roasted chicken and any juices from the tray. Stir in the cream and garam masala and simmer for 5 minutes until glossy.
5 min - 5
Taste and add salt, or a pinch of sugar if the tomatoes taste sharp. Scatter over the coriander.
- 6
Cook the rice to the packet instructions and serve alongside.
Tips
- Thighs stay juicy under the high heat. Breast works but dry out easily, so cut it into larger chunks and check it at 15 minutes.
- Do not skip the char. The dark edges give the smoky flavour that makes this different from a plain butter chicken.
- Chicken is safe at 75C in the thickest part. Use a probe if you have one.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Freeze for up to 2 months without the rice and reheat until steaming hot all the way through.
Questions
Can I use chicken breast instead of thighs?
Yes. Cut the breasts into large chunks, marinate for 1 hour and roast for 15 minutes. Breast dries out sooner, so take it out as soon as it is cooked through.
Do I have to marinate overnight?
No. One hour gives good flavour, but overnight gives deeper colour and more tender chicken. Do not marinate for more than 24 hours.
Can I make this dairy free?
Yes. Use a dairy free yoghurt based marinade, make the makhani base with oil instead of butter, and finish with coconut cream in place of double cream.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.