Chicken Makhni Achari Handi
Chicken Makhni Achari Handi a new achari twist to the chicken makhni. A must try recipe for all.
Ingredients:
- Butter salted 100g
- Boneless chicken cubes 1kg
- Green chilli paste 2 tbs
- Ginger garlic crushed 1 tbs
- Onion paste ½ Cup
- Tomato paste 2 tbs
- Yogurt whisked 1 & ½ Cup
- Red chilli crushed ½ tbs
- Cumin seeds roasted & crushed ½ tbs
- Fennel seeds crushed 1 tsp
- Coriander seeds crushed ½ tbs
- Kalonji (Nigella seeds) ½ tsp
- Rai dana (Mustard seeds) yellow ½ tsp
- Kali mirch powder (Black pepper powder) 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Garam masala powder ½ tsp
- Coconut powder 2 & ½ tbs substitute: Almond paste/powder 2 tbs
- Achar (Mixed pickle) 2-3 tbs
- Cream 4-5 tbs (room temperature)
- Kasuri methi (Dried fenugreek leaves) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
- Butter salted
Directions:
1. In a wok, add butter & let it melt.
2. Add chicken & mix well until it changes color.
3. Add green chilli paste, ginger, garlic, mix well and cook for 2-3 minutes.
4. Add onion paste, tomato paste, mix well and cook for 2-3 minutes.
5. Add yogurt, red chilli crushed, cumin seeds, fennel seeds, coriander seeds, nigella seeds, mustard seeds, black pepper powder, turmeric powder, salt, Garam masala powder, Coconut powder, mix well and cook for 6-8 minutes on medium flame until oil separates.
6. Add mixed pickle & mix well.
7. Add cream, mix well and cook for 3-4 minutes on low flame.
8. Add dried fenugreek leaves, fresh coriander, cover and cook on low flame for 8-10 minutes.
9. Garnish with ginger, fresh coriander, butter and serve!
