Ingredients with Measurements:
- 500g boneless chicken breast, cut into small pieces
- 1 cup heavy cream
- 1 cup tomato puree
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Blender
Step-by-Step Instructions:
1. Heat ghee in a large skillet over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onion, garlic, and ginger. Sauté until the onion turns translucent.
3. Add tomato puree, coriander powder, garam masala, turmeric powder, and salt. Mix well and cook for 5-7 minutes until the tomato puree is cooked.
4. Add chicken pieces and mix well. Cook for 10-12 minutes until the chicken is cooked through.
5. Add heavy cream and mix well. Cook for another 5-7 minutes until the sauce thickens.
6. Garnish with fresh coriander leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
Variations:
- Add vegetables like bell peppers, peas, or carrots for a more nutritious version.
- Use different spices like chili powder or cumin powder for a different flavor profile.
Tips and Tricks:
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more tender and flavorful dish.
- Use fresh ingredients for the best flavor.
- Adjust the amount of spices and salt according to your taste.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation Ideas:
Serve in a bowl with a side of naan bread or rice.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Pair with naan bread or rice.
Suggested Side Dishes:
Serve with a side of vegetable curry or raita.
Troubleshooting Advice:
- If the sauce is too thick, add a little water or chicken broth to thin it out.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Malai Makhanwala is a popular Indian dish that originated in the northern region of India.
Flavor Profiles:
Malai Makhanwala is a creamy and flavorful dish with a hint of spice.
Serving Suggestions:
Serve with naan bread or rice for a complete meal.
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Region: Indian