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Chicken Makhani

Chicken Makhani
Preparation time:
20 min
Cooking time:
30 min
For 4 people
Chicken Makhani


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


For the chicken marinade:
Cut the chicken into large chunks.
Press 2 cloves of garlic and grate 2cm of ginger.
Mix them with yoghurt, almond powder, 2 cloves of garlic, 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 mince the onion.
Sauté the onions, the clove of 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 evaporate.
Add the can of peeled tomatoes and simmer over low heat for 10 minutes.
Mix 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 with the meat.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
531.0 Kcal 50.7 g 6.0 g 14.6 g 5.7 g 0.2 g 4.8 g 492.2 g

The nutritionist's advice:

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