Murg Makhani with Fresh Tomato Base

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Slow-simmered chicken in a rich tomato-cream sauce with ginger, garlic, and aromatic spices, embodying traditional North Indian flavors. This Indian recipe, ready in about 60 minutes, pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless, skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 2 tbsp, minced ginger
• 3 cloves, minced garlic
• 1 cup, pureed fresh tomatoes
• 1/2 cup heavy cream
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1 tbsp, chopped cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb chicken pieces and cook until browned on all sides, about 5 minutes.
2. Step 2: Add 1 large finely chopped onion and cook until softened and golden, about 5 minutes. Stir in 2 tbsp minced ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup fresh tomato puree, 1/2 tsp turmeric, 1/4 tsp cumin, and salt to taste. Simmer for 10 minutes, stirring occasionally.
4. Step 4: Stir in 1/2 cup heavy cream and 1 tsp garam masala. Simmer for 5 minutes more until sauce thickens and chicken is cooked through.
5. Step 5: Garnish with 1 tbsp chopped cilantro and serve with rice.