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Chicken-Paneer Makhni

Cream…Cream…and more Cream!

Makhni is a dish that has been around for ages in India, especially in areas populated with Punjabis!

Sometimes makhni 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 combine the two together!

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 Makhni

Servings: 6 servings

Total Time: 40 minutes

Ingredients:

1 lb. Chicken breasts (or thighs – but they cook longer)

1 packet Paneer

2 Shallots (medium, minced)

1 Tbsp Peanut oil or Ghee (most use ghee for creaminess)

3 Tbsp Butter

1 Tbsp Garlic Paste

1/2 Tbsp Ginger Paste

1 cup Plain Yogurt (I use Greek yogurt)

2 cups Light Cream

1 cup Tomato Paste

1 tsp Garam Masala

1 tsp Chili Powder (Cayenne is fine – add more for spice kick)

1 tsp Cumin Powder

1/2 tsp Coriander Powder

1 Tbsp Lemon Juice

(add cornstarch to make it thicker is desired)

Directions:

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 golden brown. Remove from pan and set aside for later.

In the sauce pan, add 2 tablespoons of butter, garlic paste, ginger paste, lemon juice, and all the spices to the pan. Cook for about a minute with continuous stirring. 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 thickened. (Now you would add the cornstarch if you want a thicker consistency)

Garnish and serve!

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Chicken-Paneer Makhni
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Meat
Cuisine: Indian
Serves: 6
Ingredients:
  • 1 lb. Chicken breasts (or thighs - but they cook longer)
  • 1 packet Paneer
  • 2 Shallots (medium, minced)
  • 1 Tbsp Peanut oil or Ghee (most use ghee for creaminess)
  • 3 Tbsp Butter
  • 1 Tbsp Garlic Paste
  • ½ Tbsp Ginger Paste
  • 1 cup Plain Yogurt (I use Greek yogurt)
  • 2 cups Light Cream
  • 1 cup Tomato Paste
  • 1 tsp Garam Masala
  • 1 tsp Chili Powder (Cayenne is fine - add more for spice kick)
  • 1 tsp Cumin Powder
  • ½ tsp Coriander Powder
  • 1 Tbsp Lemon Juice
  • (add cornstarch to make it thicker is desired)
Directions:
  1. Heat the oil in a sauce pan and saute the shallots until slightly browned.
  2. Add the chicken and saute for a couple minutes, then add the paneer and saute til both are golden brown.
  3. Remove from pan and set aside for later.
  4. In the sauce pan, add 2 tablespoons of butter, garlic paste, ginger paste, lemon juice, and all the spices to the pan. Cook for about a minute with continuous stirring. Then add the tomato sauce and cook for another couple of minutes.
  5. Stir in the yogurt and cream then lower the heat to a simmer for 10 minutes.
  6. Add in the chicken and paneer mixture you had set aside and cook for another 5-10 minutes or until thickened. (Now you would add the cornstarch if you want a thicker consistency)
  7. Garnish and serve!

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