Meal Prep · Indian
Chicken Makhanwala
A creamy, rich, and flavorful Indian chicken curry that’s perfect for any occasion.
Ingredients
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Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and yogurt (if using). Mix well and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Prepare cashew paste: Drain the soaked cashews and blend them with a little water until a smooth paste is formed. Set aside.
- Cook the chicken: Heat oil or ghee in a large pan or Dutch oven over medium-high heat. Add the marinated chicken and sear until lightly browned on all sides. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add more oil if needed. Add the chopped onion and sauté until golden brown and translucent, about 8-10 minutes. Add green chilies if using.
- Build the sauce: Stir in the crushed tomatoes or tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. Add the cashew paste and cook for another 2-3 minutes.
- Simmer the curry: Return the seared chicken to the pan. Add 1/2 cup water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Finish the Makhanwala: Stir in the heavy cream and dried fenugreek leaves (kasoori methi). Cook for another 2-3 minutes, without boiling, until the sauce is heated through and creamy. Taste and adjust salt if needed.
- Garnish and serve: Garnish with fresh chopped cilantro. Serve hot with naan, roti, or basmati rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Makhanwala in an airtight container in the refrigerator.
Freezer Up to 3 months
Allow the curry to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to restore consistency. Alternatively, microwave in short intervals, stirring occasionally, until heated through.
Chef’s Corner
- For a richer flavor, use chicken thighs instead of breast.
- Soaking cashews ensures a smoother, creamier sauce. For an even creamier texture, you can also add 1-2 tablespoons of almond flour along with the cashew paste.
- Adjust the spice level by increasing or decreasing the red chili powder and green chilies.
- A pinch of sugar can balance the tanginess of the tomatoes, if desired.
- Garnish with a swirl of fresh cream and a sprig of cilantro just before serving for an authentic restaurant-style presentation.
