Assalam-o-Alaikum, how are you? Yep, it’s been almost a month since we met. First things first…I had my mid-term exams, so I was lil busy with studying and the other stuff in my life.
However this gap between us wasn’t planned. I was hoping to catch up with you in between, but it didn’t work out.
My celebration “yay, exam is over!”
Finally exams are over I’m finally free to do whatever I want (blogging, eating yummy food, spending time with my plants)😌
Anyways, the first thing I wanted to do was to just pop in here & say a quick hi to you. I hope you roll into the weekend in a joyous mood! May your day be as fantastic as you are!
Karahi Butter Chicken (Makhni Karahi)
To release some exams stress, I made this butter karahi by twisting my Father’s recipe…delicious goodness. Can’t wait to share it with you. He used to make the best food. He was an expert on how to make a really good Butter Chicken. Saying that, I’m not too sure how He would feel about this Karahi Butter Chicken version that I’m currently loving.
Name me one thing that doesn’t taste better with a few dollops of cream, a knob or so of butter, a splash of milk, lashings of ghee.
I’ll bet you’re having a hard time thinking up something. It’s a truth of the culinary world that these things all enhance the eating experience of many foods, sweet and savory foods alike and curries are no exception to this.
Take this Karahi Butter Chicken ( Makhni Karahi), for example. I’ve taken the traditional Chicken Karahi dish and made it the way we all love, with the very flavours we all adore and then finished it up with a hearty amount of butter. What does this do? This fills every bite with the very same flavours we desire, along with a moreish, rich bite to it. Every bite tastes like a buttery dream, I tell you. This creamy and velvety gravy will melt in your mouth.
Bismillah, let’s begin!
Check it out the Karahi Butter Chicken (Makhni Karahi) recipe and printable version here!!
Karahi Butter Chicken (Makhni Karahi)
This creamy and velvety Karahi Butter will melt in your mouth. So Delicious!!
- 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
- 2 tablespoon chopped coriander leaves
- few green chilies
- lemon slices
- 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!!
Serve with hot naan and Mint Raita.
My final words before I give you the recipe – my Father was an expert at Karahi’s and he always told me what with chicken Karahis, you must work fast. Have all the ingredients chopped up beforehand if you can, and cook the entire thing on high heat. Stirring constantly is imperative, otherwise you risk burning the curry or having it stick to the pan. Skimp on half the oil or butter if you must, but I wouldn’t recommend it as a Karahi dish isn’t truly a Karahi dish without its butter or oil.
I have also posted Restaurant Style Lahori Mutton Karahi and Kebab Karahi which are another easiest & tastiest version of making Karahi at home. Do check it out as well. It’s finger lickin’ good. You’ll be coming back for more.
Happy Karahi Making!!
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