Lunch & Dinner

Chicken Makhni Karahi

Best Pakistani Stlye creamy black pepper Makhni Karahi

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 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 it the after taste will leave you speechless, the spices are well balanced and will give you heavy feeling unless you have not taken extra does 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 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 soft the chicken but prepares it to absorb the right amount of butter.

 

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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 marvellous.

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.

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Recipe

Chicken Makhni Karahi

Experience the different and amazing Chicken Makhni Karahi restaurant-style with black pepper and taste so good that will leave to crave for more.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Pakistan
Servings 8
Calories 493 kcal

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

Calories: 493kcalCarbohydrates: 12gProtein: 24gFat: 39gSaturated Fat: 18gCholesterol: 145mgSodium: 949mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 1609IUVitamin C: 18mgCalcium: 66mgIron: 2mg
Keyword Chicken Makhni Karahi
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Directions


 

  1. Boil garlic and turmeric in the water until the water remains half.
  2. In a cooker put onion, tomato, and garlic water and cook until tomato softens.
  3. Shift the mixture in a karahi cook for 2 minutes add red chilli powder, salt, and ginger-garlic paste.
  4. Add chicken and cook on low to high heat for 5 minutes.
  5. When the chicken cooked half add butter and cook on high flame.
  6. Now add coriander powder cook for 2 minutes and add yoghurt.
  7. Cook on high flame until chicken separates the oil.
  8. Add freshly crushed black pepper and turn off the heat.
  9. Garnish with ginger and serve with naan.

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