Chicken Makhani Recipe

Chicken breast: Boneless and skinless, cut into cubes for easy cooking.

Yogurt: Used in the marinade to tenderize the chicken and add a tangy flavor.

Lemon juice: Adds acidity to the marinade, helping to tenderize the meat.

Ginger garlic paste: A blend of fresh ginger and garlic, providing a robust flavor base.

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

Red chili powder: Adds heat and color to the marinade.

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

Heavy cream: Adds creaminess and richness to the sauce.

Butter: Used for cooking the chicken and adding a buttery flavor to the sauce.

Kasuri methi: Dried fenugreek leaves that add a unique, slightly bitter flavor.

Salt: Enhances the overall flavor of the dish.

When marinating the chicken, ensure that each piece is evenly coated with the yogurt mixture. This not only helps in tenderizing the meat but also allows the flavors to penetrate deeply. For an even richer taste, consider marinating the chicken overnight in the refrigerator. When cooking the marinated chicken, make sure the skillet is hot enough to sear the meat, locking in the juices and enhancing the overall flavor. Adding the kasuri methi towards the end of cooking helps retain its aromatic qualities, giving the Chicken Makhani a distinctive and authentic taste.

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

• yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a slight sweetness.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• ginger garlic paste - Substitute with shallot and garlic paste: Shallots add a mild onion flavor that complements garlic.

• garam masala - Substitute with curry powder: Curry powder has a similar blend of spices and can be used in a pinch.

• red chili powder - Substitute with paprika: Paprika provides a milder heat and a similar color.

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

• heavy cream - Substitute with Greek yogurt: Greek yogurt provides creaminess with a tangy flavor.

• butter - Substitute with ghee: Ghee has a richer flavor and higher smoke point.

• kasuri methi - Substitute with celery leaves: Celery leaves provide a similar herbaceous note.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor.

• Allow the chicken makhani to cool completely before storing. This prevents condensation, which can make the dish soggy and affect its texture.
• Transfer the cooled chicken makhani to an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• If you plan to store it for a longer period, consider freezing. Portion the chicken makhani into smaller, freezer-safe containers or heavy-duty freezer bags. This makes it easier to thaw only what you need.
• Label the containers 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 prevents the dish from becoming watery.
• Reheat the chicken makhani in a saucepan over medium heat. Add a splash of heavy cream or butter to restore its creamy texture.
• Stir occasionally to prevent sticking and ensure even heating. The dish should be heated through and reach a safe internal temperature.
• Alternatively, you can reheat in the microwave. Place the chicken makhani in a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between.
• Serve the reheated chicken makhani hot, paired with fresh naan or rice for a delightful meal.

• For stovetop reheating:

  1. Place the leftover chicken makhani in a skillet or saucepan.
  2. Add a splash of water or chicken broth to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is simmering gently.
  4. If the sauce thickens too much, add a bit more cream or water to reach the desired consistency.

• For microwave reheating:

  1. Transfer the chicken makhani to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the chicken is thoroughly warmed.
  5. Stir well before serving to ensure even heating.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken makhani in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the sauce from drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir the sauce halfway through the reheating process for even warming.

• For slow cooker reheating:

  1. Transfer the chicken makhani to the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the chicken is hot and the sauce is smooth.
  4. If the sauce becomes too thick, add a bit of water or cream to adjust the consistency.

• Large skillet: Used for cooking the marinated chicken and combining all the ingredients.

• Mixing bowl: Essential for marinating the chicken with yogurt, lemon juice, ginger garlic paste, garam masala, and red chili powder.

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

• Measuring spoons: Used to measure the lemon juice, ginger garlic paste, garam masala, red chili powder, and kasuri methi.

• Spatula: Handy for stirring the ingredients while cooking.

• Knife: Required for cutting the chicken breast into cubes.

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

• Serving spoon: Useful for serving the Chicken Makhani once it's ready.

• Plate: Needed for serving the dish with naan or rice.

• Stove: The heat source for cooking the dish in the skillet.

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

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

Cook in batches: If you have a large skillet, cook the chicken in batches to ensure even cooking and save time.

Pre-measure ingredients: Measure out all your spices and cream beforehand to streamline the cooking process.

Use a food processor: Quickly blend ingredients like ginger garlic paste using a food processor to save time.