Chicken Makhani Recipe

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

Tomato puree: Provides the rich, tangy base for the sauce.

Heavy cream: Adds creaminess and richness to the dish.

Butter: Used for sautéing and adds a buttery flavor.

Ginger garlic paste: A blend of ginger and garlic, essential for the base flavor.

Garam masala: A blend of ground spices, crucial for the authentic taste.

Cumin powder: Adds a warm, earthy flavor.

Coriander powder: Provides a citrusy, slightly sweet flavor.

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

Salt: Enhances all the flavors.

Fresh cilantro: Chopped and used as a garnish for a fresh, herbal note.

When preparing chicken makhani, it's crucial to ensure that the ginger garlic paste is sautéed until it releases its aroma but not browned. This step is essential for developing the base flavors. Additionally, when adding the tomato puree, cook it until the oil starts to separate from the mixture. This indicates that the raw taste of the tomatoes has cooked out, allowing the spices to meld perfectly. Finally, when incorporating the heavy cream, make sure to lower the heat to avoid curdling, and stir continuously to achieve a smooth, rich texture.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well, making it a suitable substitute for chicken in this dish.

• 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 slight sweetness that complements the spices in the dish, making it a good dairy-free alternative.

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

• ginger garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can be used in equal parts to replace the paste, providing a fresher flavor.

• garam masala - Substitute with curry powder: Curry powder can be used as a substitute, though it has a different spice blend, it still provides a complex flavor profile.

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

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet, aromatic flavor that can mimic the taste of coriander.

• red chili powder - Substitute with paprika: Paprika provides a milder heat and a similar color, making it a good alternative for those who prefer less spice.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a similar fresh, herbaceous note, though it lacks the distinct flavor of cilantro.

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

• Transfer the cooled chicken makhani into an airtight container. For best results, use a container that is just the right size to minimize air exposure.

• If you plan to consume the chicken makhani within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Place the chicken makhani in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long it has been stored and ensures you use it within a safe timeframe.

• When ready to reheat, thaw the chicken makhani in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken makhani on the stovetop over medium heat, stirring occasionally. You may need to add a splash of water or heavy cream to maintain the desired consistency.

• 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 to ensure even heating.

• Garnish with fresh cilantro before serving to revive its vibrant flavor and appearance.

• Enjoy your reheated chicken makhani with freshly made naan or rice, just like the first time!

• Stovetop Method:

  1. Place the leftover chicken makhani in a saucepan or skillet.
  2. Add a splash of water or chicken broth to maintain the creamy consistency.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through.
  4. Ensure the sauce doesn't stick to the bottom by stirring frequently.

• Microwave Method:

  1. Transfer the leftover chicken makhani to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Heat on medium power for 1-2 minutes, then stir.
  4. Continue heating in 1-minute intervals, stirring in between, until the chicken is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken makhani in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is thoroughly heated.

• Slow Cooker Method:

  1. Transfer the leftover chicken makhani to a slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chicken is warmed through.

• Double Boiler Method:

  1. Fill the bottom part of a double boiler with water and bring it to a simmer.
  2. Place the leftover chicken makhani in the top part of the double boiler.
  3. Stir occasionally, heating until the chicken is hot and the sauce is smooth.

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

• Spatula: Essential for stirring the ingredients and ensuring even cooking.

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

• Measuring spoons: Used to measure the spices like garam masala, cumin powder, coriander powder, and red chili powder.

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

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

• Mixing bowl: Useful for holding the chicken cubes before they are added to the pan.

• Garlic press: Handy for making the ginger garlic paste if you are using fresh ingredients.

• Serving spoon: Used for serving the finished dish.

• Serving dish: Ideal for presenting the Chicken Makhani.

• Chopping knife: Needed for chopping the fresh cilantro for garnish.

Prep ingredients ahead: Chop chicken breast and measure out spices the night before to save time.

Use store-bought puree: Opt for tomato puree from the store instead of making it from scratch.

Quick marination: Marinate chicken cubes with ginger garlic paste and spices for at least 30 minutes to enhance flavor quickly.

One-pot cooking: Use a large pan to cook everything together, reducing the number of dishes to clean.

Simmer while multitasking: Let the sauce simmer while you prepare naan or rice to serve with the dish.