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Chicken Makhani

Chicken Makhaniimage
image showing recipe preparationPreparation timeelementPreparation time20 min
image showing recipe preparationCooking timeelementCooking time30 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromAsia


500g chicken breast
1 pot of thick yoghurt
 1 lime
 1 can of peeled tomatoes
100ml light cream
10g butter
 1 large onion
 3 cloves of garlic
3cm of ginger
1 tablespoon ground almonds
 1 teaspoon ketchup
 A few sprigs of coriander
 Spices: garam masala, coriander powder, paprika, red pepper
 Vegetable oil
200g of rice


For the chicken marinade:
 Cut the chicken into large chunks.
Crush 2 cloves of garlic and grate 2cm of ginger.
Coat the chicket with a mix of yoghurt, ground almond, 2 garlic cloves, 2cm of grated ginger, lemon juice, 1/2 teaspoon paprika, 1 tablespoon garam masala, 1 pinch red pepper and a dash of oil.
 Set aside for 2 hours in a cool place.
For the creamy sauce:
Crush the remaining clove of garlic and dice the onion.
Sauté the onion, garlic and 1 cm of chopped ginger in a little oil.
Add the ketchup, 1 teaspoon of coriander powder and 1 small glass of water. Let it cook down.
 Add the can of peeled tomatoes and simmer over low heat for 10 minutes.
Blend the sauce so that it is smooth.
 Stir in the cream and butter. Simmer for another 10 minutes.
Preparation of the chicken:
 Brown the chicken on all sides in a frying pan with the marinade.
 Add the creamy sauce when the chicken is cooked.
Cook the rice in salted boiling water and serve as a side.
Energy protein total carbohydrate Sugar Fibre Total Fat Saturated fat Sodium 
531 Kcal 45.3g 50.7g 6.0g 4.8g 14.6g 5.7g 492.2mg

The nutritionist's advice:

White meat is leaner than other meats. The fat intake is often due to the sauces that accompany these dishes.