Delicious Chicken Makhani Handi Pakistani Food Recipe
The Delicious Chicken Makhani Handi Pakistani Food Recipe is my one of my favorite recipes.
It is a very tasty, creamy, delicious, yummy taste and outstanding aroma.
It is very easy to make at home.
The creamy texture has a very Irish taste, and it is also healthy.
Chicken Makhani is popular in Indian and Pakistani restaurants as well as street food.
You can also find this chicken makhani handi at Dhabas along the highway.
You can have Chicken makhani handi using 20 ingredients and ready within 40 minutes only.
Here is how you cook it.
How To Make Delicious Chicken Makhani Handi Pakistani Food Recipe Step By Step Instructions
Ingredients
Ingredients For Chicken Marination
- Boneless Chicken (1/2 kilogram)
- Yogurt (/2 cup)
- Red Chili Powder (1/2 tsp)
- Coriander Powder (1/2 tsp)
- Cumin Powder (1/2 tsp)
- Salt to taste
- Lemon juice (2 tbsp)
Ingredients For Making Chicken Gravy
- Butter (3 tbsp)
- Oil (2 tbsp)
- Onion Paste (1 large-size of onion)
- Ginger & Garlic Paste (1 tbsp)
- Tomato Paste (4 tbsp)
- Salt to taste
- Black Pepper Powder (1 tsp)
- Cream (3 tbsp)
- Garam Masala Powder (1/2 tsp)
- Fresh Coriander Leaves (2 tbsp) for garnish
- Green Chilies (3 to 4 chilies) for garnish
- Ginger Julienne for garnish
- Butter (2 tsp), for garnish
Instructions
- In a bowl add boneless chicken, yogurt, red chili powder, coriander powder, cumin powder, lemon juice, and salt and mix well and marinate for 30 minutes.
- In a pan add oil, onion paste, and ginger-garlic paste, and saute for light golden.
- Now add marinated chicken, tomato paste, black pepper powder,garam masala powder, and salt, and mix well.
- Cover and cook until properly done.
- Add some water if the gravy is thick.
- Then add cream mix well and simmer for 1 minute.
- In the last add butter on top. cover and let it simmer for 1 minute.
- Now Chicken makhani handi is ready to eat
- Garnish with ginger julienne, green chilies, and chopped coriander leave and also add 2 tbsp of butter
- Serves with naan.
