Description
Fragrant Chicken Makhani whispers spicy tales of Indian culinary passion, blending rich butter sauce with tender marinated chicken. Silky tomato-cream depths and aromatic spices invite you to savor a classic North Indian delicacy that dances between comfort and exotic elegance.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless, skinless chicken breast
Spices and Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon paprika
- Salt to taste
Wet Ingredients and Aromatics:
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1/2 cup butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can tomato sauce
- 1 cup heavy cream
Garnish:
- Chopped cilantro
Instructions
- Prepare a robust marinade by whisking together yogurt, lemon juice, and an aromatic blend of spices including chili powder, cumin, cinnamon, coriander, cardamom, cloves, and paprika until thoroughly combined.
- Immerse chicken pieces completely in the spice mixture, ensuring even coating, then seal and refrigerate for minimum 60 minutes to allow flavors to penetrate.
- Heat butter in a large skillet over medium temperature, sautéing finely chopped onions and minced garlic until they become translucent and fragrant, approximately 4-5 minutes.
- Pour tomato sauce and cream into the skillet, gently stirring to create a smooth, rich sauce, and allow to simmer softly.
- Transfer marinated chicken into the simmering sauce, including any remaining marinade, and cook until chicken turns completely opaque and reaches an internal temperature of 165°F, roughly 12-15 minutes.
- Taste and adjust seasoning with salt, ensuring balanced flavor profile.
- Transfer to serving platter and garnish with freshly chopped cilantro for vibrant color and additional aromatic notes.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally overnight in the refrigerator for maximum taste penetration.
- Swap dairy cream with coconut cream or cashew cream to create a vegan or lactose-free version that maintains the rich, creamy texture.
- Use boneless chicken thighs instead of breasts for more tender and juicy meat that absorbs marinade better and prevents dryness.
- Control spice level by adjusting chili powder and adding yogurt or cream to reduce heat intensity for sensitive palates.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 595 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg