Description
Fragrant spices dance through succulent chicken makhani, inviting culinary wanderers into North Indian cuisine’s rich embrace. Creamy tomato-based sauce and tender meat promise a luxurious experience that connects you directly with traditional Delhi flavors.
Ingredients
Scale
Protein:
- 1 lb (454 grams) boneless, skinless chicken thighs (or chicken breasts)
Spices and Seasonings:
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon
- 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
- Salt to taste
Dairy and Sauce Ingredients:
- 1 cup full-fat yogurt
- 1 tablespoon lemon juice
- 4 tablespoons (56 grams) unsalted butter (divided)
- 1 large onion, chopped
- 1 (15 oz) (425 grams) can tomato puree
- 1/2 cup (120 milliliters) heavy cream
Garnish:
- Fresh cilantro
Instructions
- Blend aromatic spices and yogurt to create a robust marinade, coating the chicken pieces thoroughly. Allow the protein to absorb these intense flavors for a minimum of half an hour, enabling deep flavor penetration.
- Utilize a heavy-bottomed skillet to sear marinated chicken pieces, developing a rich caramelized exterior. Work in batches to ensure each piece browns evenly, creating a golden crust without overcrowding the pan.
- In the same skillet, transform butter into a fragrant base, sautéing onions until they reach a deep amber color. Introduce ginger-garlic paste, releasing its pungent aromatics and creating a foundational layer of complexity.
- Awaken dry spices by toasting them briefly, allowing their essential oils to bloom and intensify. This technique amplifies the depth and richness of the developing sauce.
- Incorporate tomato puree, letting the mixture reduce and concentrate. Monitor the consistency, stirring occasionally to prevent scorching and promote a smooth, velvety texture.
- Reunite the seared chicken with the luxurious sauce, incorporating kasuri methi for an additional layer of nuanced flavor. Gently simmer, allowing the cream to integrate and tenderize the meat completely.
- Finish the dish with a vibrant sprinkle of fresh cilantro, presenting a visually appealing and fragrant Indian classic that pairs beautifully with fluffy basmati rice or warm naan bread.
Notes
- Create a perfectly balanced marinade by ensuring the yogurt coats each chicken piece evenly for maximum flavor absorption.
- Let the chicken marinate longer (up to 2 hours) for deeper, more intense spice penetration and tenderness.
- Always sear chicken in batches to maintain high pan temperature, preventing steaming and ensuring beautiful golden-brown exterior.
- Bloom spices before adding tomato puree to release their essential oils and enhance overall aromatic complexity.
- Consider using kasuri methi (dried fenugreek leaves) as a secret ingredient that adds authentic depth and traditional Indian restaurant-style flavor.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt to reduce calories without compromising richness.
- Make this dish gluten-free by using cornstarch instead of wheat-based thickeners and confirming all spice blend ingredients are gluten-free.
- Prep Time: 30 minutes (plus marination)
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 165 mg