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Karahi Butter Chicken (Makhni Karahi)
This creamy and velvety Karahi Butter will melt in your mouth. So Delicious!!
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
6
Author
Bushra Waheed
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.