This Chicken Makhni Handi is a classic Pakistani comfort dish that comes together quickly without compromising on flavour. Rich, creamy, and deeply spiced, it’s lighter and more balanced than butter chicken, with a stronger focus on warming spices and fenugreek rather than excessive butter. Best of all, this recipe can be made in under 30 minutes, making it perfect for busy weeknights or when you want something special without spending hours in the kitchen.
Why You’ll Love This Recipe
- Ready in less than 30 minutes from start to finish
- Creamy and flavourful without being overly heavy
- Uses simple pantry spices common in Pakistani cooking
- Perfect for family dinners or small gatherings
- Tastes even better with naan or plain basmati rice
Ingredients
For the Marinade
- 750g chicken breast, cubed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 2 tsp garam masala
- 1 tsp black pepper
- 2 tsp salt
- ½ tsp turmeric
- 3 tbsp yogurt
For the Curry
- 2 tbsp ghee or oil
- Marinated chicken
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp red chilli powder
- 1 tsp garam masala
- ¼ tsp black pepper
- 1 tsp salt (adjust to taste)
- ¼ tsp turmeric
- 1 tsp sugar
- 1 can peeled tomatoes, blended (or 2–3 fresh tomatoes, blended)
- 100ml heavy cream
- 1 tbsp dried fenugreek leaves (kasuri methi), crushed
- 1 tbsp butter
Instructions
1. Marinate the Chicken
- In a bowl, combine chicken with all marinade ingredients.
- Mix well to coat evenly.
- If you’re short on time, proceed immediately. For deeper flavour, marinate for up to 30 minutes.
2. Start the Curry Base
- Heat ghee or oil in a wide pan or handi over medium-high heat.
- Add the marinated chicken and sauté for 4–5 minutes until lightly sealed.
3. Build the Makhni Sauce
- Lower the heat to medium.
- Add cumin, coriander, chilli powder, garam masala, black pepper, salt, turmeric, and sugar.
- Stir well to coat the chicken.
- Pour in the blended tomatoes and cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
4. Finish with Cream & Butter
- Add cream and crushed fenugreek leaves.
- Stir gently and simmer for 3–5 minutes.
- Finish with butter, mixing until glossy and rich.
5. Serve
- Remove from heat and serve hot with naan, roti, or steamed basmati rice.
Frequently Asked Questions (FAQ)
Q. Can I use chicken thighs instead of breast?
Yes, thighs work well and add extra juiciness. Cooking time may increase by 5–7 minutes.
Q. Is this the same as butter chicken?
No. Chicken Makhni Handi is spicier, less sweet, and less buttery, with a stronger Pakistani flavour profile.
Q. Can I make this ahead of time?
Yes. It keeps well in the fridge for up to 2 days and reheats beautifully.
Q. Can I reduce the cream?
You can reduce the cream slightly, but it will affect the signature makhni richness.
Chicken Makhni Handi
Ingredients
For the Marinade
- 750 g chicken breast cubed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 2 tsp garam masala
- 1 tsp black pepper
- 2 tsp salt
- ½ tsp turmeric
- 3 tbsp yogurt
For the Curry
- 2 tbsp ghee or oil
- Marinated chicken
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp red chilli powder
- 1 tsp garam masala
- ¼ tsp black pepper
- 1 tsp salt adjust to taste
- ¼ tsp turmeric
- 1 tsp sugar
- 1 can peeled tomatoes blended (or 2–3 fresh tomatoes, blended)
- 100 ml heavy cream
- 1 tbsp dried fenugreek leaves kasuri methi, crushed
- 1 tbsp butter
Instructions
- In a bowl, combine chicken with all marinade ingredients.
- Mix well to coat evenly.
- If you’re short on time, proceed immediately. For deeper flavour, marinate for up to 30 minutes.
- Heat ghee or oil in a wide pan or handi over medium-high heat.
- Add the marinated chicken and sauté for 4–5 minutes until lightly sealed.
- Lower the heat to medium.
- Add cumin, coriander, chilli powder, garam masala, black pepper, salt, turmeric, and sugar.
- Stir well to coat the chicken.
- Pour in the blended tomatoes and cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
- Add cream and crushed fenugreek leaves.
- Stir gently and simmer for 3–5 minutes.
- Finish with butter, mixing until glossy and rich.
- Remove from heat and serve hot with naan, roti, or steamed basmati rice.
