A delicious and flavorful dish featuring grilled chicken breasts served with a rich and creamy Makhani sauce.
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In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, red chili powder, cumin powder, garam masala, salt, and oil. Add the chicken breasts and coat them well. Let it marinate for at least 30 minutes, preferably a few hours or overnight in the refrigerator.
Preheat your grill or grill pan to medium-high heat. Cook the chicken breasts for about 6-8 minutes on each side, or until they are fully cooked and have nice grill marks. Remove from heat and set aside.
In a pan, melt the butter over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the red chili powder, cumin powder, garam masala, and turmeric powder. Stir well, then add the tomato puree. Cook for 10-15 minutes, stirring occasionally, until the oil separates from the tomato mixture.
Lower the heat and add the cream, honey or sugar, and salt. Stir well and let it simmer for another 5-7 minutes. Adjust the seasoning if needed.
Spread a generous amount of makhani sauce on each plate.
Place the grilled chicken breast on top of the sauce.
Garnish with a ring of raw onion and fresh cilantro leaves.
Serve with pieces of flatbread on the side.
For a richer flavor, marinate the chicken overnight.
Adjust the spice levels according to your preference.
Use fresh tomatoes for the puree for a more authentic taste.
How do I properly marinate chicken breasts for grilled chicken with Makhani sauce?
To marinate chicken breasts for grilled chicken with Makhani sauce, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, cumin powder, garam masala, salt, and oil in a bowl. Coat the chicken breasts well with this mixture and let them marinate for at least 30 minutes, or preferably a few hours or overnight in the refrigerator for maximum flavor.
What are some good substitutes for heavy cream in Makhani sauce?
If you're looking for substitutes for heavy cream in Makhani sauce, you can use coconut cream for a dairy-free option, or a mixture of milk and cornstarch to thicken it. Greek yogurt can also work if you want a tangy flavor, but be sure to add it at the end of cooking to prevent curdling.
How should I store leftover grilled chicken with Makhani sauce?
To store leftover grilled chicken with Makhani sauce, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing the chicken and sauce separately, where they can last for up to 3 months.
What side dishes pair well with grilled chicken breast and Makhani sauce?
Grilled chicken breast with Makhani sauce pairs beautifully with flatbreads like naan or chapati. You can also serve it with basmati rice or a fresh salad to balance the richness of the sauce. Onion rings and fresh cilantro make great garnishes that enhance the dish's presentation and flavor.
Is grilled chicken with Makhani sauce suitable for a gluten-free diet?
Yes, grilled chicken with Makhani sauce can be made gluten-free by ensuring that the spices and any additional ingredients used are gluten-free. Instead of traditional naan, you can serve it with gluten-free flatbreads or rice to keep the meal compliant with a gluten-free diet.
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