Chicken makhani is a slightly sweet creamy dish of Chicken. The makhani gravy or sauce is usually made up of pureed tomatoes, ginger and garlic paste, red chili powder and cream. It is very similar to the sauce used for Butter Chicken (both of which have an additional ingredient of butter, as their name suggests), infact sometimes the names can be used inter-changeably.
In my recipe, the flavors of this dish are more in line with home style than restaurant style recipe as I have made it healthy by skipping the cream and using milk instead as well as skipping cashew nuts. If making for a party, or otherwise, feel free to use cream and cashew nuts if you are up for the additional calories! Over the years, I have consulted various websites and compiled a recipe which works best for me, so here goes:
- Oil 4 tablespoons (to make it healthy, I use Olive Oil)
- 1.5 pounds chicken breast cut into medium sized cubes
- 4 Green Cardamoms
- 6 Cloves
- 2 inch Cinnamon Stick
- 1 tablespoon ginger garlic paste
- 2 medium size Green Chilies – chopped
- 4 medium sized ripe red Tomatoes – pureed
- 4 teaspoons canned Tomato Puree
- Salt to taste
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Turmeric (Haldi)
- 1/2 teaspoon Coriander Powder (Dhaniya powder)
- 2 teaspoons Dried Fenugreek leaves (Kasoori methi)
- 3 teaspoons Honey
- Skimmed milk 2 cups, for a creamier yet healthy version, use full cream milk
- Fresh coriander leaves chopped for garnish
- Cut the chicken into medium sized cubes.
- Heat oil in a non-stick pan. Add green cardamoms, cloves, cinnamon, garlic and ginger, and sauté till fragrant.
- Add green chillies and continue to sauté.
- Add the tomato puree (both fresh puree and canned puree together) with little salt to the ginger-garlic masala and continue cooking till it reduces slightly.
- Add salt, red chili powder, garam masala powder, haldi, dhaniya powder along with kasoori methi, honey, milk and mix well.
- Now add the chicken pieces.
- Cook on high flame for 5 minutes and then simmer for about 20-25 minutes to let all the juices seep into the chicken. Cook until the chicken is fully cooked, but be careful not to overlook as that can dry out the chicken.
- Garnish with coriander leaves and your dish is ready to serve!
This dish is best served with Roti, Naan, Onion Kulcha or Parathas, as well as Simple Basmati Rice or Jeera (cumin) Rice. Enjoy and do let me know how you liked it 🙂 I would love to hear!!
For my vegetarian readers, here’s Paneer Makhani!!