Makhani Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Makhani Chicken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Makhani Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 3/4 pounds skinless, boneless
• chicken breast halves - cubed
• 1 tablespoon lemon juice
• 1 tablespoon chili powder
• salt to taste
• 1 cup yogurt
• salt to taste
• 2 tablespoons garlic paste
• 1/2 tablespoon garam masala
• 2 tablespoons melted butter
• 1 tablespoon chili powder
• 2 tablespoons ginger paste
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon garam masala
• 1 tablespoon ginger paste
• 1 tablespoon chopped garlic
• 1 tablespoon chopped green chile
• pepper
• 2 cups tomato puree
• 1 tablespoon chili powder
• salt to taste
• 1 cup water
• 1 tablespoon honey
• 1/2 teaspoon dried fenugreek
• leaves
• 1 cup heavy cream
• To Marinate: Place chicken in a nonporous glass dish or bowl with

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

lemon juice, 1 tablespoon chili powder and salt

Step 2: Technique & Execution

Toss to coat; cover dish and refrigerate to marinate for 1 hour

Step 3: Technique & Execution

Drain yogurt in a cloth for 15 to 20 minutes

Step 4: Technique & Execution

Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil

Step 5: Technique & Execution

Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours

Step 6: Technique & Execution

Preheat oven to 400 degrees F (200 degrees C)