Chicken Makhani

*No backyard chickens were harmed in the making of this recipe

Ingredients:

Chicken Marinade:

  • Plain Greek Yogurt (1 cup)

  • Garlic ginger paste (2 tbsp)

  • Chili powder (2 tbsp)

  • Garam masala (2 tsp)

  • Turmeric (2 tsp)

  • Cumin (1 tsp)

  • Salt & Pepper (1 tsp)

Instructions:

Sauce:

  • White Onion (1)

  • Butter or Ghee (3 tbsp)

  • Tomato Paste (1 tbsp)

  • Garlic ginger paste (2 tbsp)

  • Chili powder (2 tbsp)

  • Garam masala (3 tsp)

  • Coriander (1 tsp)

  • Clove (1)

  • Salt & Pepper (2 tsp)

  • Heavy Whipping Cream (1 cup)

Sauce:

  1. Sautee diced onion with butter, salt, and pepper. Add tomato paste and cook through for 60 seconds.

  2. Add the rest of the sauce ingredients: chili powder, garlic ginger paste, clove, coriander, garam masala, salt and pepper. Let these flavors get to know each other for a minute, then and add in the heavy cream. Stir and mix well before adding in cooked chicken.

Chicken:

  1. Cut chicken into bite sized pieces.

  2. In a separate bowl, mix: yogurt, garlic ginger paste, chili powder, garam masala, turmeric, cumin, and salt & pepper. Add this to your chicken and marinate for 20 minutes.

  3. Preheat oven to 350F. Line chicken on a non-stick, oven-safe pan and place in oven. Cook for ~30 minutes until tender.

  4. Add chicken into sauce and let simmer for 1 minute.

  5. Serve with naan bread or white rice. Optional: top with cilantro for some extra color and flavor!

Next

Chicken Marsala