Ingredients
Scale
- 500g chicken pieces (boneless)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 tablespoon cumin powder
- 2 onions, finely chopped
- 4 tomatoes, puréed
- 1 cup heavy cream
- 2 tablespoons ginger-garlic paste
- Salt, to taste
- 2 tablespoons ghee or butter
- Fresh cilantro, for garnishing
Instructions
- Marinate the chicken pieces in yogurt, lemon juice, and garam masala. Let it sit for at least 1 hour.
- In a pan, heat ghee or butter and sauté onions until golden brown. Add ginger-garlic paste; cook until fragrant. Stir in tomato purée, cumin powder, and salt. Simmer for 10 minutes.
- Add the marinated chicken to the sauce and cook until fully done. Stir in heavy cream for Chicken Makhani and adjust seasoning.
- Garnish with fresh cilantro and serve with warm naan or rice.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat on the stovetop for best flavor.
- Chicken can be substituted with paneer or vegetables for vegetarian versions.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg