makhni

This Makhni is creamy, buttery and definitely not sweet! You will absolutely love how simply this comes together

Makhni Chicken-It's NOT Butter Chicken

oil (you can discard a bit of oil

lb chicken thighs, cubed (chicken breast is not recommend)

tsp salt

tsp ginger garlic paste

cumin powder

coriander powder

tsp red chili powder

tsp red chili flakes

tsp black pepper (ground)

yogurt (lightly beaten)

tomatoes,

heavy cream

tsp black pepper

tbsp butter

tbsp dried fenugreek leaves (kasuri methi)

Fry chicken in oil and once color changes, add salt and ginger garlic paste.

Add spices and fry for 3-4 minutes to completely coat the chicken, then add yogurt and mix for another two minutes.

Puree the tomatoes and pour into the pan. Let the tomatoes come to a boil, then cook covered on medium heat for 15 minutes.

After 15 minutes, remove the lid, and on high heat, &quot;bhoon&quot; the masala by continuing to stir it until the water completely evaporates and the oil separates.

Turn the flame to medium low and add the heavy cream along with black pepper and a few green chili slit lengthwise for some more heat. Cover the pan again and low heat, let the makhni simmer for 2 to 3 minutes,

Finally finsih off with butter and fenugreek leaves &quot;kasuri methi&quot; for fragrance and enjoy with naan.

A creamy spicy chicken dish that makes any night feel special

Chicken Handi

lb boneless chicken breast (cut into 1 inch pieces)

tsp pepper

tsp kashmiri red chili powder

onion (diced)

green chilli (minced)

garlic paste

ginger paste

tomatoes

salt

yoghurt

cream

tbsp kasuri methi ((dried fenugreek))

tsp garam masala

tbsp pf cream to drizzle

butter

ginger and green chilies to garnish ((optional))

Rub the chicken pieces with the spice mix and set aside

Heat your pan on medium heat and add once the oil shimmers then add in your onion and green chili

Saute until the edges of the onion start to change colour

Add the ginger and garlic paste, cook for a minute to get the rawness out

Now add in the tomatoes, kashmiri laal mirch, and 1/2 tsp salt

Cook, covered for a few minutes to hasten the softening of the tomatoes

Uncover and cook on medium high heat to take out some of the excess moisture, when the masala comes together, it will be one cohesive delicious looking paste, then remove it from the pan. Be sure to leave some oil behind

If your blender can handle high heat liquids then you can puree it right away - otherwise wait for the mixture to cool a little. Puree the tomatoes with the 1/4 cup yoghurt.

Add the chicken pieces to the pan on medium high heat and saute until the color changes completely.

Stir your pureed mix back into the pan, along with half a cup of water. Bring it to a simmer and then let it cook, covered, and on low heat until the chicken is tender (20 minutes - more if needed)

Add your cream to the handi and bring it to a gentle simmer.

Adjust consistency to your liking and top with kasuri methi, your garam masala, a knob of butter, and taste for seasoning. This is when you can add more spice (remaining kashmiri laal mirch), salt, some tomato paste, or even a pinch of sugar to balance out the flavours.

Garnish with a drizzle of cream and your favorite toppings. Serve with hot naan or basmati rice.

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Makhni Chicken-It's NOT Butter Chic...

Chicken Handi

Top 2 makhni recipes from across the web

The most viewed makhni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Makhni Chicken-It's NOT Butter Chic...

Chicken Handi

The most viewed makhni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine