Chicken Makhani Recipe

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

Tomato puree: Provides a rich and tangy base for the sauce.

Heavy cream: Adds creaminess and richness to the dish.

Butter: Used for sautéing and adds a rich flavor.

Garam masala: A blend of spices that gives the dish its signature flavor.

Cumin powder: Adds a warm, earthy flavor.

Coriander powder: Provides a citrusy and slightly sweet note.

Salt: Enhances the overall flavor of the dish.

Sugar: Balances the acidity of the tomato puree.

Ginger garlic paste: Adds a fragrant and savory base.

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

To enhance the flavor of your chicken makhani, marinate the chicken breast cubes in a mixture of ginger garlic paste, garam masala, and a bit of salt for at least 30 minutes before cooking. This allows the spices to penetrate the meat, resulting in a more flavorful dish. Additionally, when adding the kasuri methi, crush it between your palms to release its aromatic oils, which will elevate the overall taste of the dish.

• chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well, making it suitable for Chicken Makhani.

• tomato puree - Substitute with canned crushed tomatoes: Canned crushed tomatoes provide a similar texture and flavor, though you may need to blend them for a smoother consistency.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and a subtle sweetness, making it a good dairy-free option.

• butter - Substitute with ghee: Ghee, or clarified butter, provides a rich flavor and is commonly used in Indian cooking.

• garam masala - Substitute with curry powder: While not identical, curry powder can provide a similar warmth and complexity to the dish.

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

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and aromatic flavor that can complement the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slight floral note that can enhance the dish.

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

• dried fenugreek leaves kasuri methi - Substitute with celery leaves: Celery leaves can offer a similar bitterness and aromatic quality, though they are not as pungent.

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

• Transfer the chicken makhani into an airtight container. This helps maintain its rich flavors and prevents it from absorbing any unwanted odors from the refrigerator.

• Store the container in the refrigerator if you plan to enjoy the dish within 3-4 days. The creamy, spiced sauce will continue to meld with the chicken, enhancing its taste over time.

• For longer storage, consider freezing. Portion the chicken makhani into individual servings in freezer-safe containers or heavy-duty freezer bags. This makes it convenient to thaw only what you need.

• Label each container with the date of preparation. This ensures you can keep track of its freshness and enjoy it at its best.

• When ready to indulge in your frozen chicken makhani, thaw it in the refrigerator overnight. This gradual thawing helps maintain the dish's texture and flavor.

• Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of heavy cream or a knob of butter to revive its lusciousness.

• If reheating in the microwave, use a microwave-safe dish and cover it to prevent splatters. Stir halfway through to ensure even heating.

• Pair your reheated chicken makhani with freshly made naan or rice to recreate the magic of its original serving.

• Use a non-stick pan: Heat a non-stick pan over medium heat. Add a splash of water or heavy cream to the pan to prevent the chicken makhani from drying out. Stir occasionally until the dish is heated through, ensuring the chicken is warm and the sauce is smooth.

• Microwave method: Place the chicken makhani in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the dish is evenly heated. Add a little cream or water if needed to maintain the sauce's consistency.

• Oven reheating: Preheat your oven to 350°F (175°C). Transfer the chicken makhani to an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes or until heated through. Stir halfway through to ensure even heating.

• Steaming method: Place the chicken makhani in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or foil and steam for about 10-15 minutes, stirring occasionally, until the dish is thoroughly heated.

• Sous vide technique: If you have a sous vide machine, seal the chicken makhani in a vacuum bag. Set the sous vide to 140°F (60°C) and immerse the bag in the water bath for about 30 minutes. This method gently warms the dish without altering its texture.

• Pan: Use a pan to heat the butter and cook the chicken. A non-stick or stainless steel pan works well for even cooking.

• Spatula: A spatula is essential for stirring and sautéing the ginger garlic paste and other ingredients.

• Measuring cups: Use measuring cups to accurately measure the tomato puree and heavy cream.

• Measuring spoons: Measuring spoons are needed to measure out the spices like garam masala, cumin, coriander, salt, and sugar.

• Knife: A knife is necessary for cutting the chicken breast into cubes.

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

• Stirring spoon: A stirring spoon is useful for mixing the ingredients while they simmer.

• Serving dish: A serving dish is needed to present the chicken makhani once it's cooked.

• Lid: A lid for the pan can help control the simmering process and prevent splatters.

Prep ingredients in advance: Chop the chicken and measure out spices like garam masala and cumin powder ahead of time.

Use canned tomato puree: Opt for store-bought tomato puree to save time on making it from scratch.

Simultaneous cooking: While the chicken is browning, measure out the heavy cream and crush the kasuri methi.

One-pot cooking: Use a deep pan to minimize cleanup and cook everything in one vessel.

Batch cooking: Double the recipe and freeze half for a quick meal later.