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A Rich and Creamy Delight: Recipe for Half Kg Makhni Handi
🥘 Introduction:
Looking to impress with a restaurant-style dish at home? This half kg makhni handi is the perfect blend of rich cream, aromatic spices, and tender chicken simmered in a luscious tomato-based gravy.
The word makhni means “buttery,” and that’s exactly what this dish delivers — creamy, velvety, and indulgent. Whether served with naan, roti, or rice, it’s a satisfying meal you’ll come back to again and again.
🛒 Ingredients:
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500g boneless chicken (cut into cubes)
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2 tbsp oil
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1 tbsp butter
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1 small onion, finely chopped
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2 medium tomatoes, pureed
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1 tbsp ginger garlic paste
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1/2 cup fresh cream
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1/4 cup yogurt (whisked)
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1 tsp red chili powder
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1/2 tsp turmeric
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1 tsp coriander powder
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1/2 tsp garam masala
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Salt to taste
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2 tbsp chopped coriander (garnish)
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1 green chili (optional)
👩🍳 Instructions:
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Cook Chicken: In a handi or deep pan, heat oil + butter. Add ginger-garlic paste and sauté for a minute. Add chicken cubes and cook until no longer pink.
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Add Spices: Stir in red chili powder, turmeric, coriander powder, and salt. Mix well and cook for 2–3 minutes.
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Tomato Base: Add pureed tomatoes and cook until the oil separates.
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Yogurt + Cream: Lower heat and add whisked yogurt. Stir continuously to prevent curdling. Then add cream and mix well.
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Simmer: Let the handi cook on low flame for 8–10 minutes until the gravy thickens.
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Final Touch: Sprinkle garam masala, chopped coriander, and green chili. Serve hot.
🫓 Serving Suggestions:
Pair it with butter naan, garlic paratha, or jeera rice for a complete, comforting meal.
💡 Tips:
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Use fresh cream for a richer texture.
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You can add a pinch of kasuri methi (dried fenugreek) for extra aroma.
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Adjust spice level to taste — makhni handi is meant to be mildly spiced.
❤️ Why You’ll Love It:
✔️ Restaurant-style taste at home
✔️ Creamy, comforting, and full of flavor
✔️ Quick recipe using just 500g chicken
✔️ Great for dinner, dawat, or weekends