Italian cuisine is a game of sauces, much like Indian cuisine with its plethora of gravies. As an Indian chef, I decided to blend both cuisines here, using Roma Italian tomatoes to create Makhani Marinara Sauce—an Italian-Indian fusion that's relatively easy to prepare and pairs beautifully with any meat or rice.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Take a bowl, add skinless boneless chicken breast, pat dry completely, and add all the remaining ingredients mentioned. Marinate overnight or for a minimum of 6 hours.
Take a deep pan, add olive oil, and sauté onions until golden.
Add ginger garlic paste and cook for a few minutes.
Add tomato puree, mix well, and cook for 10 minutes on medium heat.
Add powdered spices (black pepper powder, Kashmiri chili powder, salt, and garam masala), mix, and let it cook.
Once the aroma of spices is gone, add honey, butter, and crushed kasoori methi.
Finally, add fresh cream, fresh basil leaves, check seasoning, and set aside.
Take a heavy-bottom pan, add olive oil, and sauté white onions until translucent.
Add Arborio rice to the pan and sauté well on high flame.
Whisk water with stock powder and saffron strands. Gradually add it to the pan while mixing until the rice fully absorbs the liquid.
Mix well, add salt, cover with a lid, and let it rest.
Take a non-stick flat pan, grill chicken breast on both sides for a few minutes until well done. Let it rest for a few minutes.
Grill cherry tomatoes in the same pan to absorb chicken flavor and cook in its fat.
Deep fry thinly sliced spinach leaves to perfection and place them on paper to absorb excess oil.
For presentation, place saffron risotto on the left side of a flat bowl. Pour Makhani Marinara Sauce on the right side.
Thinly slice chicken breast and place it over the sauce. Garnish with grilled cherry tomatoes, sliced baby radish, fresh cress or basil, and fried spinach leaves. Serve warm.
Marinate the chicken overnight for the best flavor.
Use fresh Roma tomatoes for a rich and authentic sauce.
Gradually add the stock to the risotto to ensure even cooking and a creamy texture.
Fry spinach leaves just before serving to keep them crisp.
Taste and adjust the seasoning of the sauce and risotto as needed.
Can I use canned tomatoes instead of fresh Roma tomatoes?
Yes, you can use canned tomatoes, but fresh Roma tomatoes provide a richer and more authentic flavor.
How long should I marinate the chicken?
For the best flavor, marinate the chicken overnight or for a minimum of 6 hours.
Can I make the Makhani Marinara Sauce ahead of time?
Yes, the sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
What can I use as a substitute for Arborio rice?
You can use other short-grain rice varieties, but Arborio rice is recommended for its creamy texture.
Can I make this dish vegetarian?
Yes, you can replace the chicken with grilled paneer or tofu for a vegetarian version.
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
...
