Butter Chicken Handi

Name: Butter Chicken Handi
Total time: 1800 s
Yield: 2-3 servings
Cuisine: Pakistani
Ingredients: 500 g chicken Boneless Handi cut; 1 Chopped Onion; 1 Chopped Tomato; 1/2 Tablespoon Garlic Paste; 1/2 Tablespoon Ginger paste; 3 tablespoon Oil; 100 gram butter; 2 Packets Nurpur/Olpers cream; 1.5 Tablespoon black pepper; 2 Teaspoon Red chilli powder; 1 Tabledpoon Salt or to taste; 1 teaspoon Red chili flakes; 4-5 Green chillis; 1 cup water; Mint leaves(podina)

Saad Ahmad @cook_39268536

Chicken Makhni went abroad to study and now it's called Butter chicken handi, mostly by the Pakistani Diaspora in the U.S

Saad Ahmad @cook_39268536

Chicken Makhni went abroad to study and now it's called Butter chicken handi, mostly by the Pakistani Diaspora in the U.S

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Ingredients

30 mins

2-3 servings

500 gchicken Boneless Handi cut
1Chopped Onion
1Chopped Tomato
1/2 TablespoonGarlic Paste
1/2 TablespoonGinger paste
3 tablespoonOil
100 grambutter
2 PacketsNurpur/Olpers cream
1.5 Tablespoonblack pepper
2 TeaspoonRed chilli powder
1Tabledpoon Salt or to taste
1 teaspoonRed chili flakes
4-5Green chillis
1 cupwater
Mint leaves(podina)

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Steps

30 mins

1

Take a Karahi/Handi and put the oil, onion, garlic and ginger paste in it. Cook until the onions turn light brown.
2

Now add Tomato paste with chicken. Cook until the chicken starts to turn light brown.
3

Now add water and all of the dried spices, cover it and cook it on medium heat. Wait till the chicken turns tender(botyan gal gayi hoon). You can check this with a fork
4

Then put cream packets, butter and green chilies whole with them. Turn the heat to low and wait for the mixture to bubble
5

Wait till you get your desired amount of gravy, it shouldn't be too thin.
6

Put the podina leaves and some black pepper for garnishing. Serve hot with a naan/flatbread. Enjoy!