Grilled Chicken Breast 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.

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.

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.

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.

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.