Makhni (Butter) Karahi
I found this beauty in the beating heart of Jeddah in Sharafiyah at Makkah Restaurant. The moment I had it with butter naan, I instantly fell in love with it. The buttery taste popping out black pepper elements and the sizzling sound of karahi is still fresh like I just had it today.
Balanced Spices
If you are a chicken karahi lover or if you have not tried this recipe then I must say you have no idea what you are going to experience. The process of this recipe is not only unique but the after-taste will leave you speechless, the spices are well balanced and will give you a heavy feeling unless you have not taken extra doses of naan but it is not possible. Why? because the karahi itself is so delicious that you do not want to even have too much naan or bread to miss the taste of it in even a single bite.
Garlic Water
The onions are cooked in garlic water with a pinch of turmeric, which adds a mystic aroma from the foundation itself. The chicken gets its half-done treatment in this special garlic water and that not only softens the chicken but prepares it to absorb the right amount of butter.
Butter
Butter is added in the process when chicken is only half done and that is the masterstroke of the recipe. Usually, butter is used as a secret weapon in Pakistan karahi corners while making some hardcore desi dishes along with cream at the end but here the butter magic is marvelous.
Black Pepper
Black pepper crushed unevenly adds fuel to fire, being the only spicy agent in the karahi creates a fusion with butter like no other. Black pepper is used in the last few steps so it is not mingled with other spices.
If you have not tried it yet, then experience the different and amazing Chicken Makhni Karahi restaurant-style with black pepper and taste so good that will leave to crave for more.
Recipe derived from famous Makkah restaurant located in Jeddah Saudi Arabia. With only a few ingredients, it will surely mesmerize you for a long time.
Similar Recipes
Recipe
Chicken Makhni Karahi
Ingredients
GARLIC WATER
- 8 Garlic Cloves
- 1/2 tsp Turmeric
- 600 ml Water
FOR KARAHI
- 4 medium Onion Chopped
- 4 medium Tomato Diced
- 1 tbsp Red Chili Powder
- 2 tsp Salt
- 2 tbsp Ginger & Garlic Paste
- 2 kg Chicken
- 200 g Butter
- 4 Green Chillies Chopped
- 1 tbsp Coriander Powder
- 1/4 cup Yogurt
- 1 tbsp Black Pepper Crushed
- Ginger Chopped
Instructions
- Boil garlic and turmeric in the water until the water remains half.
- In a cooker put onion, tomato, and garlic water and cook until tomato softens.
- Shift the mixture in a karahi cook for 2 minutes add red chili powder, salt, and ginger-garlic paste.
- Add chicken and cook on low to high heat for 5 minutes.
- When the chicken cooked half add butter and cook on high flame.
- Now add coriander powder cook for 2 minutes and add yogurt.
- Cook on high flame until chicken separates the oil.
- Add freshly crushed black pepper and turn off the heat.
- Garnish with ginger and serve with naan.
Video
Nutrition
Directions
- Boil garlic and turmeric in the water until the water remains half.
- In a cooker put onion, tomato, and garlic water and cook until tomato softens.
- Shift the mixture in a karahi cook for 2 minutes add red chili powder, salt, and ginger-garlic paste.
- Add chicken and cook on low to high heat for 5 minutes.
- When the chicken is cooked half add butter and cook on high flame.
- Now add coriander powder cook for 2 minutes and add yogurt.
- Cook on high flame until chicken separates the oil.
- Add freshly crushed black pepper and turn off the heat.
- Garnish with ginger and serve with naan.
