Makhani is an Indian dish that the creator has been obsessed with since trying it at Naan. This is their easy-to-make vegetarian version (with tofu or paneer/cuajada) or with chicken, promising a delicious outcome.
1. Marinate the tofu (or chicken) with Greek yogurt, paprika, garlic powder, and turmeric. Let it rest for 5-10 minutes. (If using chicken, marinate it longer for more flavor).
2. Place tomatoes, garlic, ginger, and tofu on a baking sheet and bake in the oven for 10 minutes at 170°C. (If using chicken, do not bake; instead, sear it in a pan for a couple of minutes).
3. In a blender, combine the roasted tomatoes, garlic, and ginger, and blend until a homogeneous paste is formed.
4. In a pot, melt the ghee, add the spices, then the tomato paste, and finally the cream. Cook until it begins to bubble, approximately 5 minutes.
5. At this point, add the tofu (or chicken) and let it rest for another 3 minutes to thicken slightly.
Serve with rice.
