Chicken-Paneer Makhani

Cream….Cream….and more Cream!

Makhani is a dish that has been around for ages in India, especially in areas populated with Punjabis! Sometimes Makhani dishes are called “buttery” dishes because “makhan” in Hindi means butter. Indian butter is a cultured butter and has a sourness to it. In order to get that sourness here in the US, you add a small amount of yogurt in the cream. If you would like to keep a more creamy texture, Malai, non-homogenized milk boiled and then cooled, is added to the sauce.

One of my favorite creamy dishes is Chicken Makhani. There is also a vegetarian version called Paneer Makhani  (Paneer is cheese). Since both, Chicken Makhani and Paneer Makhani, have the same sauce, I just combined both!

Buttery, creamy yummyness mixed with one of my favorite proteins and how can I forget…cheese, cheese, and more cheese!

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Chicken-Paneer Makhani:
Servings: 4 servings
Total Time: 30 minutes
1 lb. Chicken breast
1 packet Paneer
2 medium shallots (diced, small)
1  tbsp peanut oil or ghee
3 tbsp butter
1 tbsp garlic paste
1/2 tsp ginger paste
1 cup Plain Yogurt
2 cups Light Cream
1 cup tomato paste
1 tsp garam masala
1 tsp chili powder or cayenne pepper
1 tsp cumin
1/2 tsp coriander
1 tbsp lemon juice
1 tsp cornstarch (if too watery)
Heat the oil in a sauce pan and saute the shallots until slightly browned. Add the chicken and saute for a couple minutes, then add the paneer and saute til both are a little golden. Remove from pan as keep aside for later.
In the sauce pan, add 2 tbsp of the butter, garlic paste, ginger paste, lemon juice, and all the spices to the pan. Cook for 1 minute, keeping everything moving. Then add the tomato sauce and cook for another couple of minutes.
Stir in the yogurt and cream, then lower the heat to a simmer for 10 minutes. Add in the chicken and paneer mixture you had set aside and cook for another 5 – 10 minutes or until a little thickened. (Now would be the time to add the cornstarch if you need to make it thicker).
Garnish and Serve

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