Chicken Makhani Recipe

Chicken breast: Boneless and skinless, cut into bite-sized pieces for even cooking.

Tomato puree: Provides the rich base for the sauce, adding depth and sweetness.

Heavy cream: Adds a luxurious creaminess to the dish, balancing the spices.

Butter: Used for cooking the chicken and adding a rich, buttery flavor.

Ginger-garlic paste: A blend of ginger and garlic, essential for the marinade and sauce.

Garam masala: A spice blend that adds warmth and complexity to the dish.

Red chili powder: Adds heat and a vibrant color to the sauce.

Turmeric powder: Provides a golden color and earthy flavor.

Salt: Enhances the overall flavor of the dish.

Cilantro: Fresh herb used for garnish, adding a burst of color and freshness.

To achieve a richer flavor in your Chicken Makhani, consider roasting the tomato puree before adding it to the dish. This can be done by spreading the puree on a baking sheet and roasting it in the oven at 375°F for about 20 minutes. The roasting process will concentrate the flavors and add a subtle smokiness to the sauce.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor that complements Indian dishes.

• ginger-garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can provide a more robust flavor.

• garam masala - Substitute with curry powder: Curry powder can offer a similar blend of spices.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat.

• turmeric powder - Substitute with saffron: Saffron can add a unique flavor and color, though it is more expensive.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor as a garnish.

• Allow the chicken makhani to cool completely before storing. This prevents condensation, which can lead to sogginess and spoilage.

• Transfer the cooled chicken makhani into an airtight container. Make sure the container is clean and dry to maintain the dish's freshness.

• For short-term storage, place the container in the refrigerator. The chicken makhani will stay fresh for up to 3-4 days.

• If you plan to store it for a longer period, consider freezing. Divide the chicken makhani into portion-sized containers or freezer bags. This makes it easier to thaw only what you need.

• Label the containers or bags with the date of preparation. This helps you keep track of how long the chicken makhani has been stored.

• When ready to reheat, thaw the frozen chicken makhani in the refrigerator overnight. This ensures even thawing and maintains the dish's texture.

• Reheat the chicken makhani gently on the stovetop over medium heat. Add a splash of heavy cream or butter to restore its creamy consistency.

• Stir occasionally to prevent sticking and ensure even heating. Avoid using high heat, as it can cause the chicken to become tough.

• Garnish with fresh cilantro before serving to revive its vibrant flavor and appearance. Enjoy with warm naan or rice for a delightful meal.

• For stovetop reheating:

  1. Place the leftover Chicken Makhani in a pan.
  2. Add a splash of water or chicken broth to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until thoroughly warmed.
  4. Adjust seasoning if necessary and garnish with fresh cilantro before serving.

• For microwave reheating:

  1. Transfer the Chicken Makhani to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to prevent drying out.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Ensure the dish is heated evenly and garnish with fresh cilantro.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chicken Makhani in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for 15-20 minutes or until warmed through.
  5. Garnish with fresh cilantro before serving.

• For slow cooker reheating:

  1. Transfer the Chicken Makhani to a slow cooker.
  2. Add a small amount of water or chicken broth if needed.
  3. Set the slow cooker to low and heat for 1-2 hours.
  4. Stir occasionally and garnish with fresh cilantro before serving.

• Large pan: A wide and deep pan is essential for cooking the chicken evenly and allowing the sauce to simmer properly.

• Mixing bowl: Useful for marinating the chicken with the ginger-garlic paste, turmeric, and salt.

• Spatula: Ideal for stirring the ingredients and ensuring that nothing sticks to the bottom of the pan.

• Measuring cups: Necessary for accurately measuring the tomato puree, heavy cream, and butter.

• Measuring spoons: Used to measure out the ginger-garlic paste, garam masala, red chili powder, and turmeric powder.

• Knife: Essential for cutting the chicken breast into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken.

• Serving spoon: Useful for serving the finished Chicken Makhani.

• Serving dish: A dish to present the Chicken Makhani, garnished with cilantro.

• Tongs: Handy for turning the chicken pieces while they brown in the pan.

Marinate in advance: Prepare the chicken with ginger-garlic paste, turmeric, and salt the night before to save time.

Use pre-made tomato puree: Opt for store-bought tomato puree to cut down on preparation time.

Cook in batches: Brown the chicken in batches to ensure even cooking and save time.

Simmer while multitasking: Let the sauce simmer while you prepare naan or rice.

Garnish quickly: Pre-chop cilantro and store it in the fridge for a quick garnish.