You did, after all, read the title. This Chicken Makhni Recipe is not the sweet Butter Chicken or Chicken Tikka Masala commonly seen in Pak.
Because it is not sweet, Pakistani Chicken Makhni tastes nothing like the sweet Butter Chicken you may have had in the West. For more dishes sweet Butter Chicken or Chicken Tikka Masala.
You May Also Love This:
TIPS of Chicken Makhni 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.
- 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. Remember that the oil we start with is absorbed by the ingredients and must be released in order for the meal to properly cook and improve the taste. It’s a glossy sheen that appears on the surface when all of the water in the curry has evaporated.
- Only heavy cream is recommended since it not only makes the dish creamy but also adds instant thickness. Milk and half-and-half contain too much water content, which will negate all of our efforts to separate the oil.
Chicken Makhni Recipe
The most creamy karahi dish I’ve ever made… My spouse, all visitors, and everyone who eats it rave about it….chicken with creamy gravy is the only term for this amazing dish.
- Fry the chicken in oil and season with salt and ginger garlic paste after the colour changes.
- Add spices and cook for 3-4 minutes, or until the chicken is fully coated, then add yoghurt and cook for another two minutes.
- 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.
- After 15 minutes, remove the lid and continue to stir the masala on high heat until the water fully evaporates and the oil separates.
- Reduce the heat to medium-low and add the heavy cream, black pepper, and a few green chile split lengthwise for more spice.
- Cover the pan again and simmer the makhni for 2 to 3 minutes on low heat.
- Finally, for aroma, finish with butter and fenugreek leaves “kasuri methi” and serve with naan.