Description
Chicken Makhani brings creamy, spiced comfort straight from North Indian kitchens to your dinner table. Tender chicken bathed in a rich tomato-cream sauce promises a delicious journey through authentic flavors that will make your taste buds dance.
Ingredients
Scale
Primary Ingredients:
- 1 lb chicken thighs
- 1 cup plain yogurt
- 1 cup pureed tomatoes
- ½ cup heavy cream
- 3 tablespoons butter
Supporting Spices and Seasonings:
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- Salt to taste
Aromatics and Additional Ingredients:
- 1 large onion
- 3 cloves garlic
- 1-inch piece ginger
- 12 green chilies
- ¼ cup water or chicken broth
Instructions
- Combine 1 lb chicken thighs with 1 cup yogurt, 2 tbsp lemon juice, 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, and 1 tsp chili powder in a large bowl. Seal and refrigerate for 30 minutes to develop rich flavors.
- Melt 1 tbsp butter in a large skillet over medium heat at 350°F. Transfer marinated chicken pieces into the pan, cooking for 8-9 minutes until golden brown and internal temperature reaches 165°F.
- Remove chicken and set aside. In the same skillet, melt additional 2 tbsp butter and sauté 1 chopped onion for 4-5 minutes until translucent.
- Add 3 minced garlic cloves, 1-inch minced ginger, and optional 12 chopped green chilies. Cook for 2 minutes, stirring constantly to prevent burning.
- Incorporate 1 tsp ground coriander and stir for 30 seconds to release aromatic oils. Pour in 1 cup pureed tomatoes and ¼ cup water.
- Simmer sauce for 18-20 minutes on low heat, stirring occasionally until it reduces and thickens slightly.
- Return chicken to the skillet, pour in ½ cup heavy cream, and add salt to taste. Gently stir and cook for an additional 6-7 minutes.
- Ensure sauce coats chicken evenly and reaches a smooth, creamy consistency before serving hot.
Notes
- Marinate overnight to develop deeper, more complex flavors that transform the entire dish.
- Use full-fat yogurt and cream to ensure a rich, smooth sauce that coats the chicken perfectly.
- When browning chicken, resist overcrowding the pan to help achieve that beautiful golden color and prevent steaming.
- For a lighter version, swap heavy cream with coconut milk and use less butter, which works wonderfully for dairy-free or health-conscious diners.
- Prep Time: 30 minutes
- Cook Time: 33-42 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg