Description
Makhani chicken brings pure comfort straight from Northern India’s kitchens, delivering a creamy tomato sauce that hugs tender chicken pieces with warm spices. Generous spoonfuls over fluffy basmati rice guarantee a delicious dinner that connects your plate to traditional Delhi cooking traditions.
Ingredients
Scale
Main Ingredients:
- 1.75 pounds chicken breast halves
- 2 cups tomato puree
- 1 cup yogurt
- 1 cup heavy cream
- 1 cup water
Spices and Seasonings:
- 3 tablespoons lemon juice
- 2 tablespoons chili powder
- 1.5 teaspoons garam masala
- 1 tablespoon garam masala
- 0.5 teaspoon dried fenugreek leaves
- Salt to taste
Aromatics and Oils:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 tablespoons garlic paste
- 1 tablespoon chopped garlic
- 2 tablespoons ginger paste
- 1 tablespoon ginger paste
- 1 tablespoon chopped green chile pepper
- 1 tablespoon honey
Instructions
- Grab 1 ¾ pounds chicken breast and mix with 2 tablespoons lemon juice, 1 tablespoon chili powder, salt, 1 cup yogurt, 2 tablespoons olive oil, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons melted butter, and 1 ½ teaspoons garam masala in a large bowl. Ensure your chicken is completely coated and refrigerate for at least 2 hours.
- Melt 1 tablespoon butter in a large pan over medium heat at 350°F. Add 1 tablespoon garam masala, 1 tablespoon ginger paste, 1 tablespoon chopped garlic, and 1 tablespoon chopped green chile pepper. Sauté for 60 seconds until fragrant.
- Pour in 2 cups tomato puree and 1 cup water. Sprinkle 1 tablespoon chili powder and salt to taste. Drizzle 1 tablespoon honey and add ½ teaspoon dried fenugreek leaves. Reduce heat and let the sauce simmer for 10 minutes, stirring occasionally.
- Transfer the marinated chicken into the simmering sauce. Cook for 15-18 minutes, ensuring chicken reaches an internal temperature of 165°F.
- Stir in 1 cup heavy cream and reduce heat to low. Simmer for another 5 minutes, allowing the sauce to thicken and flavors to meld together.
- Remove from heat and let the dish rest for 3-4 minutes before serving. Garnish with fresh herbs if desired and enjoy with steamed basmati rice or warm naan bread.
Notes
- Marinate the chicken for a full 2 hours or overnight for deeper flavor and more tender meat.
- Use fresh ginger and garlic paste for the most authentic and robust taste in your sauce.
- Adjust the chili powder to control the heat level, making the dish mild or spicy according to your preference.
- For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining a creamy texture.
- Prep Time: 2 hours
- Cook Time: 21 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4 to 6
- Calories: 370 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg