Chicken Makhani Recipe

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

Plain yogurt: Used for marinating the chicken, it helps tenderize the meat and adds a tangy flavor.

Butter: Adds richness and a smooth texture to the sauce.

Tomato puree: Forms the base of the sauce, providing a sweet and tangy flavor.

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

Cumin: Adds a nutty, earthy flavor.

Coriander: Contributes a citrusy, slightly sweet taste.

Salt: Enhances the overall flavor of the dish.

Heavy cream: Adds creaminess and richness to the sauce.

Cilantro: Chopped and used for garnish, it adds a fresh, herbal note.

When marinating the chicken in yogurt, make sure to use a non-reactive bowl such as glass or stainless steel to prevent any metallic taste. The yogurt not only tenderizes the chicken but also infuses it with flavor. For an even deeper flavor, consider marinating the chicken overnight in the refrigerator. When cooking, ensure the butter is fully melted and slightly browned before adding the marinated chicken to enhance the richness of the dish.

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

• plain yogurt - Substitute with coconut yogurt: Coconut yogurt provides a similar creamy texture and is dairy-free.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and is a traditional fat used in Indian cooking.

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

• garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may be slightly different in taste.

• cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though slightly more pungent.

• coriander - Substitute with ground fennel: Ground fennel has a sweet, aromatic flavor that can mimic coriander.

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

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

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro.

• 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 airtight containers. Divide into portion sizes for easy reheating.
• Label the containers with the date of preparation. This helps in keeping track of freshness.
• Store the containers in the refrigerator if you plan to consume within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the airtight containers in the freezer. Chicken Makhani can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the Chicken Makhani in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.
• Reheat the Chicken Makhani on the stovetop over medium heat, stirring occasionally. Add a splash of heavy cream or water if the sauce has thickened too much.
• Alternatively, reheat in the microwave. Place the Chicken Makhani in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh cilantro after reheating to refresh the flavors and add a touch of brightness to the dish.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of heavy cream or chicken broth to the pan.
  2. Add the leftover Chicken Makhani to the skillet.
  3. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until the chicken is heated through.
  4. Garnish with fresh cilantro before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Chicken Makhani to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, stirring halfway through, until the chicken is thoroughly heated.
  5. Garnish with fresh cilantro before serving.

• Microwave Method:

  1. Place the Chicken Makhani in a microwave-safe container.
  2. Add a splash of heavy cream or chicken broth to keep it moist.
  3. Cover the container with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Continue microwaving in 30-second intervals until the chicken is heated through.
  6. Garnish with fresh cilantro before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the Chicken Makhani in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and cook for 30-45 minutes.
  4. Remove from the bag and transfer to a serving dish.
  5. Garnish with fresh cilantro before serving.

• Large skillet: Used to cook the marinated chicken and combine all ingredients.

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

• Measuring spoons: Used to measure out the spices and salt accurately.

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

• Wooden spoon: Used to stir the ingredients while cooking.

• Knife: Used to cut the chicken breast into cubes.

• Cutting board: Used as a surface to cut the chicken.

• Spatula: Used to scrape down the sides of the skillet and ensure even cooking.

• Serving dish: Used to serve the finished Chicken Makhani.

• Chopping knife: Used to chop the cilantro for garnish.

Marinate in advance: Prepare the chicken and yogurt mixture the night before to save time on busy days.

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

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

Cook in batches: Double the recipe and freeze half for a quick meal later.

Use a food processor: Quickly chop cilantro and other ingredients using a food processor to save time.