Chicken Makhani Recipe

Chicken breast: Cut into cubes, this is the main protein for the dish.

Plain yogurt: Used for marinating the chicken, adding tenderness and flavor.

Butter: Provides richness and helps sauté the aromatics.

Tomato puree: Forms the base of the sauce, giving it a deep, tangy flavor.

Garam masala: A blend of spices that adds warmth and complexity.

Ground cumin: Adds earthy notes to the dish.

Ground coriander: Contributes a citrusy, slightly sweet flavor.

Turmeric: Provides color and a subtle, earthy taste.

Salt: Enhances all the flavors in the dish.

Sugar: Balances the acidity of the tomato puree.

Heavy cream: Adds creaminess and richness to the sauce.

Garlic: Minced, it adds a pungent, savory flavor.

Ginger: Minced, it provides a fresh, slightly spicy note.

To achieve a richer flavor in your chicken makhani, consider toasting the spices before adding them to the dish. Heat a dry pan over medium heat and add the garam masala, ground cumin, ground coriander, and turmeric. Stir constantly for about 1-2 minutes until the spices release their aroma. This technique enhances the depth of flavor and adds a subtle complexity to your curry.

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

• plain yogurt - Substitute with coconut milk yogurt: Coconut milk yogurt is a dairy-free option that adds a slight sweetness and creaminess.

• butter - Substitute with ghee: Ghee has a higher smoke point and adds a rich, nutty flavor that complements Indian dishes.

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

• garam masala - Substitute with curry powder: Curry powder can mimic the complex flavors of garam masala, though it may be slightly different in taste.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds offer a similar earthy flavor, though slightly sweeter.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor that can mimic coriander.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich and creamy texture.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor with a hint of sweetness.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic flavor, though it is slightly more citrusy.

• Allow the chicken makhani to cool completely before storing. This prevents condensation, which can make the dish watery.

• Transfer the cooled chicken makhani into airtight containers. Divide into portion sizes for convenience.

• For refrigeration:

  • Store the containers in the refrigerator. The dish will stay fresh for up to 3-4 days.
  • Reheat in a pan over medium heat, adding a splash of heavy cream or water if the sauce has thickened too much.

• For freezing:

  • Place the portioned containers in the freezer. The chicken makhani can be frozen for up to 2-3 months.
  • To thaw, transfer the container from the freezer to the refrigerator and let it thaw overnight.
  • Reheat in a pan over medium heat, stirring occasionally. Add a bit of heavy cream or water to restore the sauce's consistency if needed.

• Label the containers with the date of preparation to keep track of freshness.

• Avoid freezing naan or rice with the chicken makhani as they have different reheating requirements and may affect the texture.

• For best results, use a microwave-safe container if reheating in a microwave. Cover loosely to avoid splatters and heat in short intervals, stirring in between.

• If you notice any changes in color, texture, or smell, it's best to discard the dish to ensure food safety.

• Stovetop Method:

  • Place the leftover chicken makhani in a saucepan or skillet.
  • Add a splash of water or chicken broth to prevent it from drying out.
  • Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.

• Microwave Method:

  • Transfer the chicken makhani to a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap with a small vent.
  • Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the chicken makhani in an oven-safe dish and cover with aluminum foil.
  • Bake for about 20-25 minutes, or until the chicken is heated through, stirring halfway through the cooking time.

• Double Boiler Method:

  • Fill the bottom of a double boiler with water and bring it to a simmer.
  • Place the chicken makhani in the top part of the double boiler.
  • Stir occasionally until the chicken is heated through and the sauce is smooth and hot.

• Slow Cooker Method:

  • Transfer the chicken makhani to a slow cooker.
  • Set the slow cooker to low and heat for 1-2 hours, or until the chicken is thoroughly warmed.

• Sous Vide Method:

  • Place the chicken makhani in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  • Heat a sous vide water bath to 140°F (60°C).
  • Submerge the bag in the water bath and heat for about 45 minutes to 1 hour, until the chicken is heated through.

• Cutting board: A sturdy surface to safely chop and prepare the chicken and other ingredients.

• Chef's knife: Essential for cutting the chicken into cubes and mincing the garlic and ginger.

• Mixing bowl: Used to marinate the chicken with yogurt and spices.

• Measuring spoons: Necessary for accurately measuring the spices and other ingredients.

• Large pan: Ideal for cooking the chicken and simmering the sauce.

• Wooden spoon: Useful for stirring the ingredients as they cook.

• Spatula: Helps in scraping down the sides of the pan and ensuring even cooking.

• Measuring cup: Used to measure the yogurt, tomato puree, and heavy cream.

• Garlic press: Convenient for mincing the garlic cloves.

• Grater: Handy for grating the ginger if you prefer not to mince it.

• Serving dish: To present the finished Chicken Makhani attractively.

• Ladle: Useful for serving the dish with precision.

Marinate in advance: Prepare the chicken marinade the night before to save time on the day of cooking.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Pre-measure spices: Measure out all spices and keep them ready in small bowls before you start cooking.

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

Use a food processor: Blend the tomato puree and other ingredients quickly using a food processor.