Chicken Makhni Achari Handi

25 mins
Serves 6
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Directions

  1. 1Melt 100g of butter in a wok.
  2. 2Melt 100g of butter in a wok.
  3. 3Melt 100g of butter in a wok.
  4. 4Add 1 kg of boneless chicken cubes and mix well until it changes color.
  5. 5Add 1 kg of boneless chicken cubes and mix well until it changes color.
  6. 6Add 1 kg of boneless chicken cubes and mix well until it changes color.
  7. 7Add 2 tbsp of hari mirch (green chili) paste and 1 tbsp of adrak lehsan (ginger garlic) crushed. Mix well and cook for 2-3 minutes.
  8. 8Add 2 tbsp of hari mirch (green chili) paste and 1 tbsp of adrak lehsan (ginger garlic) crushed. Mix well and cook for 2-3 minutes.
  9. 9Add 2 tbsp of hari mirch (green chili) paste and 1 tbsp of adrak lehsan (ginger garlic) crushed. Mix well and cook for 2-3 minutes.
  10. 10Add 1/2 cup of pyaz (onion) paste and 2 tbsp tomato paste. Mix well and cook for 2-3 minutes.
  11. 11Add 1/2 cup of pyaz (onion) paste and 2 tbsp tomato paste. Mix well and cook for 2-3 minutes.
  12. 12Add 1/2 cup of pyaz (onion) paste and 2 tbsp tomato paste. Mix well and cook for 2-3 minutes.
  13. 13Add 1 1/2 cup of whisked dah (yogurt).
  14. 14Add 1 1/2 cup of whisked dah (yogurt).
  15. 15Add 1 1/2 cup of whisked dah (yogurt).
  16. 16Add 1/2 tbsp of crushed lal mirch (red chili), 1/2 tbsp of roasted and crushed zeera (cumin seeds), 1 tsp of crushed saunf (fennel seeds), 1/2 tbsp of crushed sabut dhania (coriander seeds), 1/2 tsp of kalonji (nigella seeds), 1/2 tsp of yellow rai dana (mustard seeds), 1 tsp of kali mirch powder (black pepper powder), 1/2 tsp of haldi powder (turmeric powder), 1 1/2 tsp of namak (salt), and 1/2 tsp of garam masala powder. Mix well and cook on medium flame until the oil separates (6-8 mins).
  17. 17Add 1/2 tbsp of crushed lal mirch (red chili), 1/2 tbsp of roasted and crushed zeera (cumin seeds), 1 tsp of crushed saunf (fennel seeds), 1/2 tbsp of crushed sabut dhania (coriander seeds), 1/2 tsp of kalonji (nigella seeds), 1/2 tsp of yellow rai dana (mustard seeds), 1 tsp of kali mirch powder (black pepper powder), 1/2 tsp of haldi powder (turmeric powder), 1 1/2 tsp of namak (salt), and 1/2 tsp of garam masala powder. Mix well and cook on medium flame until the oil separates (6-8 mins).
  18. 18Add 1/2 tbsp of crushed lal mirch (red chili), 1/2 tbsp of roasted and crushed zeera (cumin seeds), 1 tsp of crushed saunf (fennel seeds), 1/2 tbsp of crushed sabut dhania (coriander seeds), 1/2 tsp of kalonji (nigella seeds), 1/2 tsp of yellow rai dana (mustard seeds), 1 tsp of kali mirch powder (black pepper powder), 1/2 tsp of haldi powder (turmeric powder), 1 1/2 tsp of namak (salt), and 1/2 tsp of garam masala powder. Mix well and cook on medium flame until the oil separates (6-8 mins).
  19. 19Add 2 1/2 tbsp of coconut powder. Mix well and cook on medium flame until oil separates (6-8 mins).
  20. 20Add 2 1/2 tbsp of coconut powder. Mix well and cook on medium flame until oil separates (6-8 mins).
  21. 21Add 2 1/2 tbsp of coconut powder. Mix well and cook on medium flame until oil separates (6-8 mins).
  22. 22Add 2-3 tbsp of achar (mixed pickle) and mix well.
  23. 23Add 2-3 tbsp of achar (mixed pickle) and mix well.
  24. 24Add 2-3 tbsp of achar (mixed pickle) and mix well.
  25. 25Add 4-5 tbsp of room temperature cream. Mix well and cook for 3-4 minutes.
  26. 26Add 4-5 tbsp of room temperature cream. Mix well and cook for 3-4 minutes.
  27. 27Add 4-5 tbsp of room temperature cream. Mix well and cook for 3-4 minutes.
  28. 28Add 1 1/2 tsp of kasuri methi (dried fenugreek leaves).
  29. 29Add 1 1/2 tsp of kasuri methi (dried fenugreek leaves).
  30. 30Add 1 1/2 tsp of kasuri methi (dried fenugreek leaves).
  31. 31Add chopped hara dhania (fresh coriander). Mix well.
  32. 32Add chopped hara dhania (fresh coriander). Mix well.
  33. 33Add chopped hara dhania (fresh coriander). Mix well.
  34. 34Cover and cook on low flame for 8-10 minutes.
  35. 35Cover and cook on low flame for 8-10 minutes.
  36. 36Cover and cook on low flame for 8-10 minutes.

Ingredients

  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 1 kg boneless chicken cubes
  • 1 kg boneless chicken cubes
  • 1 kg boneless chicken cubes
  • 2 tbsp hari mirch (green chili) paste
  • 2 tbsp hari mirch (green chili) paste
  • 2 tbsp hari mirch (green chili) paste
  • 1 tbsp adrak lehsan (ginger garlic) crushed
  • 1 tbsp adrak lehsan (ginger garlic) crushed
  • 1 tbsp adrak lehsan (ginger garlic) crushed
  • 0.5 cup pyaz (onion) paste
  • 0.5 cup pyaz (onion) paste
  • 0.5 cup pyaz (onion) paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1.5 cup dah (yogurt) whisked
  • 1.5 cup dah (yogurt) whisked
  • 1.5 cup dah (yogurt) whisked
  • 0.5 tbsp lal mirch (red chili) crushed
  • 0.5 tbsp lal mirch (red chili) crushed
  • 0.5 tbsp lal mirch (red chili) crushed
  • 0.5 tbsp zeera (cumin seeds) roasted & crushed
  • 0.5 tbsp zeera (cumin seeds) roasted & crushed
  • 0.5 tbsp zeera (cumin seeds) roasted & crushed
  • 1 tsp saunf (fennel seeds) crushed
  • 1 tsp saunf (fennel seeds) crushed
  • 1 tsp saunf (fennel seeds) crushed
  • 0.5 tbsp sabut dhania (coriander seeds) crushed
  • 0.5 tbsp sabut dhania (coriander seeds) crushed
  • 0.5 tbsp sabut dhania (coriander seeds) crushed
  • 0.5 tsp kalonji (nigella seeds)
  • 0.5 tsp kalonji (nigella seeds)
  • 0.5 tsp kalonji (nigella seeds)
  • 0.5 tsp rai dana (mustard seeds) yellow
  • 0.5 tsp rai dana (mustard seeds) yellow
  • 0.5 tsp rai dana (mustard seeds) yellow
  • 1 tsp kali mirch powder (black pepper powder)
  • 1 tsp kali mirch powder (black pepper powder)
  • 1 tsp kali mirch powder (black pepper powder)
  • 0.5 tsp haldi powder (turmeric powder)
  • 0.5 tsp haldi powder (turmeric powder)
  • 0.5 tsp haldi powder (turmeric powder)
  • 1.5 tsp namak (salt)
  • 1.5 tsp namak (salt)
  • 1.5 tsp namak (salt)
  • 0.5 tsp garam masala powder
  • 0.5 tsp garam masala powder
  • 0.5 tsp garam masala powder
  • 2.5 tbsp coconut powder
  • 2.5 tbsp coconut powder
  • 2.5 tbsp coconut powder
  • 2 tbsp achar (mixed pickle)
  • 2 tbsp achar (mixed pickle)
  • 2 tbsp achar (mixed pickle)
  • 4 tbsp cream (room temperature)
  • 4 tbsp cream (room temperature)
  • 4 tbsp cream (room temperature)
  • 1.5 tsp kasuri methi (dried fenugreek leaves)
  • 1.5 tsp kasuri methi (dried fenugreek leaves)
  • 1.5 tsp kasuri methi (dried fenugreek leaves)
  • 0.5 cup hara dhania (fresh coriander) chopped
  • 0.5 cup hara dhania (fresh coriander) chopped
  • 0.5 cup hara dhania (fresh coriander) chopped
  • 2 adrak (ginger) julienne
  • 2 adrak (ginger) julienne
  • 2 adrak (ginger) julienne

Equipment

wokknifewooden spoonspatula