Chicken Makhni

Today I'm going to post something savory instead of my usual desserts. I'm a big fan of cream based curries/salan's like Chicken Handi/Makhni & etc. I had tried a few recipes earlier, but it didn't have that silky creamy consistency that the restaurant style Makhni has. My sister-in-law has made really amazing makhni and she recommended that I try out this recipe which was not only delicious but really simple too. If only it didn't have so much cream in it, it could easily be a regular dinner meal.So here goes the recipe. It's been translated and adapted from Chef Zakir's cookbook.

Chicken Makhni/Butter Chicken
Ingredients:
Chicken (300 g) - Boneless
Butter - 2 tbsp
Ginger Garlic Paste - 2 tbsp (1 tbsp garlic or 1 tbsp ginger)
Tomato Paste - 1/2 cup
Cream - 1 cup
Red Pepper - 1 tbsp
Zeera/Dhaniya Powder - 1 tbsp
Garam Masala - 1/2 tbsp
Salt - To Taste (I added 1 tbsp)
Oil - As needed (I added like 3-4 tbsp)
Garnish - Sliced Ginger & Coriander/Dhaniya


Method:

Heat Oil. Add ginger garlic paste and saute for 2 minutes till the smell of raw garlic disappears. Add chicken and saute till tender (about 20 minutes). Add masala's and tomato paste and butter and saute for a few minutes. Check if chicken is tender enough. Then add cream and saute for a 1-2 minutes just to mix it through and make sure the dish is warmed through.Garnish with sliced ginger and coriander/dhaniya in the end.