Chicken breast: Opt for boneless and skinless chicken breasts, cut into uniform, bite-sized pieces for even cooking and optimal flavor absorption. This ensures each piece is perfectly tender and infused with the rich sauce.

Tomato puree: The cornerstone of the sauce, tomato puree provides a deep, savory base. Its concentrated tomato flavor adds both depth and sweetness, complementing the spices and creating a harmonious balance.

Heavy cream: The secret to the dish’s signature creaminess, heavy cream lends a luxurious texture that coats the palate and balances the intensity of the spices. Its richness is essential for achieving that authentic Chicken Makhani experience.

Butter: Used both for cooking the chicken and enriching the sauce, butter imparts a rich, buttery flavor that elevates the entire dish. Its subtle sweetness and melt-in-your-mouth quality contribute to the overall indulgence.

Ginger-garlic paste: This aromatic blend of ginger and garlic is a vital component of both the marinade and the sauce. Its pungent, warming notes infuse the chicken and sauce with a depth of flavor that’s both complex and comforting.

Garam masala: A carefully curated spice blend, garam masala adds warmth and complexity to the dish. Its blend of cinnamon, cardamom, cloves, and other spices creates a symphony of aromas and flavors that define authentic Indian cuisine.

Red chili powder: Adding both heat and a vibrant color to the sauce, red chili powder allows you to customize the spice level to your preference. Its fiery kick complements the other spices and adds a lively dimension to the dish.

Turmeric powder: Beyond its beautiful golden color, turmeric powder lends an earthy flavor and subtle bitterness that balances the sweetness of the tomatoes and cream. It also boasts anti-inflammatory properties, adding a healthy boost to your meal.

Salt: The indispensable flavor enhancer, salt balances the sweetness, acidity, and spice, bringing all the elements of the dish into perfect harmony. Use it judiciously to elevate the overall taste profile.

Fresh cilantro: A vibrant garnish, fresh cilantro adds a burst of color and freshness, cutting through the richness of the sauce and providing a refreshing counterpoint to the spices. Its bright, herbaceous notes elevate the presentation and overall flavor of the dish.

Elevate the richness of your Chicken Makhani by roasting the tomato puree before incorporating it into the dish. Simply spread the puree thinly on a baking sheet and roast in a preheated oven at 375°F (190°C) for approximately 20 minutes. This process intensifies the tomato flavor, caramelizes the sugars, and introduces a subtle smokiness to the sauce, resulting in a depth of flavor that will truly impress.

• Chicken breast – Substitute with tofu: Tofu is a fantastic vegetarian alternative, absorbing flavors beautifully and providing a similar protein content. Press the tofu to remove excess water for a firmer texture.
• Tomato puree – Substitute with crushed tomatoes: Crushed tomatoes offer a comparable texture and flavor profile. For a smoother sauce, simmer them for a longer period and blend lightly.
• Heavy cream – Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, making it an excellent dairy-free alternative. Opt for full-fat coconut milk for the best results.
• Butter – Substitute with ghee: Ghee, or clarified butter, offers a rich, nutty flavor that enhances Indian dishes. It’s also lactose-free, making it a suitable option for those with lactose intolerance.
• Ginger-garlic paste – Substitute with fresh ginger and garlic: Freshly minced ginger and garlic offer a more robust and vibrant flavor. Use roughly equal amounts to the paste, adjusting to your preference.
• Garam masala – Substitute with curry powder: Curry powder can provide a similar blend of spices, although the flavor profile will differ slightly. Adjust the quantity to match your taste preferences.
• Red chili powder – Substitute with cayenne pepper: Cayenne pepper delivers a similar level of heat. Use sparingly, as it can be quite potent.
• Turmeric powder – Substitute with saffron: Saffron adds a unique flavor and a beautiful golden color, although it’s a more expensive option. A small pinch is all you need.
• Salt – Substitute with soy sauce: Soy sauce introduces a salty and umami flavor, enhancing the savory notes of the dish. Use it in moderation to avoid overpowering the other flavors.
• Cilantro – Substitute with parsley: Parsley provides a fresh, slightly peppery flavor as a garnish. It’s a milder alternative to cilantro, making it a good option for those who dislike cilantro’s taste.

• Allow the Chicken Makhani to cool completely before storing to prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled Chicken Makhani into an airtight container, ensuring it is clean and dry to maintain the dish’s freshness.
• For short-term storage, place the container in the refrigerator, where the Chicken Makhani will stay fresh for up to 3-4 days.
• If planning for longer storage, consider freezing. Divide the Chicken Makhani into portion-sized containers or freezer bags for easy thawing.
• Label the containers or bags with the preparation date to keep track of the storage duration.
• When ready to reheat, thaw the frozen Chicken Makhani in the refrigerator overnight for even thawing and maintained texture.
• Reheat the Chicken Makhani gently on the stovetop over medium heat, adding a splash of heavy cream or butter to restore its creamy consistency.
• Stir occasionally to prevent sticking and ensure even heating, avoiding high heat to prevent the chicken from becoming tough.
• Garnish with fresh cilantro before serving to revive its vibrant flavor and appearance. Enjoy with warm naan or rice for a delightful meal.

• For stovetop reheating:
  1. Place the leftover Chicken Makhani in a pan.
  2. Add a splash of water or chicken broth to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until thoroughly warmed.
  4. Adjust seasoning if necessary and garnish with fresh cilantro before serving.
• For microwave reheating:
  1. Transfer the Chicken Makhani to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to prevent drying out.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Ensure the dish is heated evenly and garnish with fresh cilantro.
• For oven reheating:
  1. Preheat your oven to 350°F (175°C).
  2. Place the Chicken Makhani in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for 15-20 minutes or until warmed through.
  5. Garnish with fresh cilantro before serving.
• For slow cooker reheating:
  1. Transfer the Chicken Makhani to a slow cooker.
  2. Add a small amount of water or chicken broth if needed.
  3. Set the slow cooker to low and heat for 1-2 hours.
  4. Stir occasionally and garnish with fresh cilantro before serving.

• Large pan: A wide and deep pan is essential for cooking the chicken evenly and allowing the sauce to simmer properly.
• Mixing bowl: Useful for marinating the chicken with the ginger-garlic paste, turmeric, and salt.
• Spatula: Ideal for stirring the ingredients and ensuring that nothing sticks to the bottom of the pan.
• Measuring cups: Necessary for accurately measuring the tomato puree, heavy cream, and butter.
• Measuring spoons: Used to measure out the ginger-garlic paste, garam masala, red chili powder, and turmeric powder.
• Sharp knife: Essential for cutting the chicken breast into bite-sized pieces.
• Cutting board: Provides a safe and stable surface for cutting the chicken.
• Serving spoon: Useful for serving the finished Chicken Makhani gracefully.
• Serving dish: A visually appealing dish to present the Chicken Makhani, garnished with fresh cilantro.
• Tongs: Handy for turning the chicken pieces while they brown in the pan.

Marinate in advance: Prepare the chicken with ginger-garlic paste, turmeric, and salt the night before to save time and enhance flavor.

Use pre-made tomato puree: Opt for store-bought tomato puree to cut down on preparation time significantly.

Cook in batches: Brown the chicken in batches to ensure even cooking and prevent overcrowding the pan, saving time and improving results.

Simmer while multitasking: Let the sauce simmer while you prepare naan or rice, maximizing your efficiency in the kitchen.

Garnish quickly: Pre-chop cilantro and store it in the fridge for a quick and effortless garnish.