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Karahi Butter Chicken (Makhni Karahi)
This creamy and velvety Karahi Butter will melt in your mouth. So Delicious!!
Ingredients
- Ingredients;
- 2-1/2 lb skinless chicken cut in small pieces
- 1 small onion finely chopped
- 2 medium size tomatoes chopped
- 2 tablespoon grated gignger
- 1 tablespoon lemon juice
- 1 cup garlic water grind 1 garlic blub with 1 cup of water
- 5 green chilies finely chopped
- 1 cup plain yogurt
- 1/2 cup unsalted butter
- 1/2 cup fresh cream
- 1/4 cup cooking oil
- 4 tablespoon ground cashews optional
- 1 tablespoon cumin seeds roasted & crushed
- 1 tablespoon coriander seeds roasted & crushed
- 2 teaspoon salt or according to taste
- 2 teaspoon crushed red chilies
- 1 teaspoon dried fenugreek leaves optional
- 1 teaspoon garam masala
- 1/2 teaspoon freshly ground black peppers
For Garnishing
- 2 tablespoon chopped coriander leaves
- few green chilies
- lemon slices
Instructions
- Heat 4 tablespoon oil in a deep wok(karahi) over medium heat.
- Add onions and cook until the onions are translucent and soft but have not started to brown.
- Add grated ginger and cook for 1 minute.
- Add chicken. Stir and cook for 5 minutes or until chicken start to change color.
- Now add tomato, lemon juice and garlic water.
- Add roasted coriander, cumin, salt and red chilli powder while stirring.
- Keep it covered for 10-15 minutes or until all water dries up.
- Remove the lid. Increase the flame.
- Add yogurt and cook it on a higher flame for 5 minutes.
- Add grounded cashews, fenugreek leaves, green chilies, and black pepper.
- Cook and stir well.
- Add fresh cream and cook until sauce is thickened and oil comes on top.
- Now add fresh coriander and ginger slices.
- Sprinkle garam masala over it.
- Add a knob of butter and stir well.
- Delicious Karahi Butter Chicken (Makhni Karahi) is ready to serve. Enjoy! YUM YUM!!
Notes
Serving Suggestions:
Serve with hot naan and Mint Raita.
Serve with hot naan and Mint Raita.