Chicken Makhni Creamy Recipe

chicken Makhni Creamy Recipe! The most creamy karahi dish I’ve ever had. My spouse, all of the visitors, and everyone who eats it rave.

Chicken Makhni Creamy Recipe

In Pakistan, “Makhni” literally means “buttery,” since it is derived from the Urdu word for butter, Makhan. But don’t be deceived. Because it is not sweet, Pakistani Chicken Makhni tastes nothing like the sweet Butter Chicken you may have had in the West.

No, not at all. Chicken Makhni is unique, and you’ll have to take my word for it. This dish got over half a million views on Instagram since I uploaded it. It truly brightens my day Chicken Tikka Sandwich recipe.

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Chicken Makhni Creamy Recipe

TIPS of Makhni Creamy Recipe!

  • Because chicken thighs are the most forgiving cut of chicken, use them. It remains wet and juicy during the full cooking time required to make the masala. I don’t normally recommend chicken breast for my curry meals since it’s not as tasty and tends to dry out. If you must use chicken breast, simmer the masala until the oil separates in step 4 of the recipe card, then add the chicken and cook on medium for 10 minutes. Then add the finishing touches: cream, black pepper, butter, and Kasuri methi.
  • Chicken Makhni Creamy Recipe! Feel free to remove part of the oil after frying if you think it’s too much, but save at least 1/4 cup for cooking the tomatoes and “bhooning” the masala. “Bhoon” is a cooking method that includes frying the masala over high heat while constantly moving it to evaporate the water and encourage the oil to separate. It’s a glossy sheen that appears on the surface when all of the water in the curry has evaporated.
  • Milk and half-and-half contain too much water content, which will negate all of our efforts to separate the oil.
Chicken Makhni Creamy Recipe

Chicken Makhni Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesTotal time: 55 minutesServings:4 servingsCalories:729.4 kcal Best Season:Available


This Makhni is creamy, buttery, and not at all sweet! You’ll be amazed at how quickly this comes together.



  1. Fry the chicken in oil and season with salt and ginger garlic paste after the color changes.
  2. Add spices and cook for 3-4 minutes, or until the chicken is fully coated, then add yogurt and cook for another two minutes.
  3. Puree the tomatoes and add them to the pan. Allow the tomatoes to come to a boil, then simmer for 15 minutes on medium heat, covered.
  4. After 15 minutes, remove the lid and continue to stir the masala on high heat until the water fully evaporates and the oil separates.
  5. Reduce the heat to medium-low and add the heavy cream, black pepper, and a few green chillun split lengthwise for more spice.
  6. Cover the pan again and simmer the makhni for 2 to 3 minutes on low heat.
  7. Finally, for aroma, finish with butter and fenugreek leaves “Kasuri methi” and serve with naan.

Pantothenic AcidPhosphorus

Nutrition Facts

Servings 4

Amount Per Serving
Calories 729.4
% Daily Value *
Cholesterol 249.5mg84%
Sodium 1362.8mg57%
Potassium 1106.6mg32%
Total Carbohydrate 38.0g13%
Dietary Fiber 3.2g13%
Sugars 5.7g
Protein 60.3g121%

Vitamin A 39.3%
Vitamin C 31.6%
Calcium 11.3%
Iron 23.4%
Vitamin D 7.7%
Vitamin E 12.4%
Thiamin 23.8%
Riboflavin 22.6%
Niacin 143.7%
Vitamin B6 78.9%
Folate 18.8%
Pantothenic Acid 28.0%
Phosphorus 58.2%
Magnesium 25.7%
Zinc 18.5%
Selenium 70.5%
Copper 19%
Manganese 34.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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