Chicken Makhani
Silky smooth chicken in a cream and tomato sauce finished with a swirl of butter, the Northern Indian classic that tastes pure restaurant-quality.
Ingredients (serves 4)
- 1.5 lbs chicken breast
- 1 cup canned tomatoes
- 0.75 cup heavy cream
- 1 onion
- 4 cloves garlic
- 1 tbsp ginger
- 1 tbsp garam masala
- 0.5 tsp turmeric
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Cut chicken into 1-inch cubes. Heat oil in a large pan over medium-high heat. Brown chicken in batches, 3 minutes per side. Set aside.
- 2
Sauté diced onion in same pan until golden, about 5 minutes. Add minced garlic and ginger, cook 1 minute.
- 3
Stir in garam masala and turmeric, cook 1 minute. Add canned tomatoes and 0.5 cup water.
- 4
Simmer 10 minutes, breaking up tomatoes with a spoon. Blend sauce until smooth using an immersion blender.
- 5
Return chicken to pan and simmer 12-15 minutes until cooked through.
- 6
Stir in cream and butter, simmer 2 more minutes. Season with salt and pepper. Serve over rice with a dollop of yogurt.
