Chicken Makhni Handi

A classic Pakistani comfort dish that comes together quickly without compromising on flavour. 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.

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Prep Time 15

Cook Time 15

Course Main Course

Cuisine Indian, Pakistan

Servings

Calories 420 kcal

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.

Nutrition

Calories: 420kcal

Keyword butter chicken, Chicken recipes, easy dinner ideas, makhni handi