This Makhni is creamy, buttery and definitely not sweet! You will absolutely love how simply this comes together
Course Main Course
Cuisine Pakistani
Keyword Butter Chicken, Makhni
Cook Time 40 minutesminutes
Servings 4
Author Rookie With A Cookie
Ingredients
⅓cupoilyou can discard a bit of the oil when the chicken changes color
1lbchicken thighs, cubedchicken breast is not recommend
½teaspoonsalt
2teaspoonginger garlic paste
¾teaspooncumin powder
¼teaspooncoriander powder
⅛teaspoongaram masalaplease use sparingly because this has an overpowering taste
¼teaspoonred chili powder
½teaspoonred chili flakes
½ teaspoonblack pepperground
¼cupyogurtlightly beaten
3tomatoes, pureedfrom a can of "whole peeled tomatoes
½cupheavy cream
½teaspoonblack pepper
2tablespoonbutter
1tablespoondried fenugreek leaveskasuri methi
Instructions
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, "bhoon" 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 "kasuri methi" for fragrance and enjoy with naan.