Chicken Handi Recipe

 Chicken makhani handi known as butter chicken is an Asian food type of curry-cooked chicken with tomato and butter. It is also called murgh makhani. Its sauce is rich in texture. 

How to cook chicken makhani handi:

Chicken makhani (butter) handi or butter chicken but I always skip Makhan (butter) from it... weight conscious like everyone so if you do not then add butter instead of oil. I cook chicken and then cook gravy and combine them,  it comes our tasty, a must-try, the recipe of all time. Let's start the recipe.

You can translate recipe in urdu or any other language.

INGREDIENTS : 

FOR CHICKEN:

• Chicken boneless 1/2 kg
• Butter 5 tbsp.
• Yogurt 1cup
• Ginger garlic paste 1tbsp.
• 15 cloves (long)
• 1 cinnamon stick
• Lemon juice 4 tbsp.
• Black pepper 2 tbsp.
• Oil 1/4 cup

First, prepare chicken. Add yogurt, salt, black pepper powder, ginger garlic paste, and lemon juice to the chicken. Grind cloves and cardamon sticks and add the powder to the chicken. Marinate for 1 hour but if you don't have time then start cooking.

Heat 5 tbsp. Butter and 2 tbsp. Oil in a pan and add the marinated chicken; cook, until all water soak and the chicken is a little golden in colour. Set aside

GRAVY:

• 4 tomatoes (big) 
•  Salt as per taste 
•  Red Chilli powder 1 tablespoon 
•  Red chilli flakes 1 tablespoon 
• Coriander powder 1 teaspoon 
• Turmeric powder(haldi) 1 teaspoon 
• Cumin powder 1 teaspoon 
• Black pepper 1 teaspoon 
• Allspice powder (gram masala) 1 teaspoon 
• Dried Fenugreek leaves (Kasuri methi) 2 tablespoon 
• Green chillies 7,8
• Ginger long slices
• Lemon for garnish
• 3-4 tablespoons Cream (optional)

Grind tomatoes and make a paste. In the same pan, add some oil or butter then put tomato paste; add salt, red pepper, chilli flakes, coriander, and turmeric powder and cook until all water in the tomato paste is dry.

 Then add cooked chicken in gravy and leave to cook for 5 minutes. Don't dry all gravy let it be a little juicy. Add 3-4 tablespoons of cream to make a rich texture. Add dried fenugreek leaves, chopped ginger, green chillies, and lemon slices to butter chicken and cover it.

Leave for 5 minutes on slow flame. Serve hot.