Chicken fried with tomato and spices and tempered with butter…….. how amazing does that sound! 😀
Makhni Karahi is one of the famous dishes of my lovely city, Lahore, (Pakistan) and the beauty of this dish is that it is cooked in 3 – 4 spices, tomatoes and butter and its super easy and super fast. Most of the restaurants serve it with raita (whipped yogurt) and Kachumar Salad (mixed vegetable salad).
Ayesha’s Kitchen
This is my mum’s favorite dish so on this Mother’s day I want to dedicate this recipe to her……..
Ingredients:
- 100 gms butter
- 1 kg chicken pieces
- 4 tomatoes
- 4 green chillies (2 sliced)
- 2 tbspns coriander fresh
- Some salt
- ½ tspn cracked black pepper
- ½ tspn red chilli flakes (Optional)
- 1 tspn cumin seeds
- 2 tbspns ginger julienne
- ½ tspn chaat masala
Procedure:
-Melt butter in a deep pan and add sliced green chillies, red chilli flakes and ginger. Fry until ginger gets a nice golden crusty colour.
-Add chicken pieces and all the spices. Fry for 10 minutes or until the chicken is golden. Add chopped tomatoes and cook it covered on medium heat until the tomatoes are mixed and chicken is tender and it gives a thick masala like texture.
-Dish out, garnish with 2 green chillies and coriander.
-Serve hot with kachumar salad and roti.
Ayesha's Kitchen 
i will try it soon mostly i have used Shan Makhni Masala and its good
This turned out terrible—boiled chicken. The tomatoes should be cooked first to get rid of the moisture and then the chicken added to the pan. I’m not sure why this recipe said to do the opposite, but I will not make this mistake again.
Thanks for your criticism……. I appreciate that!
The type of Karahi you are talking about is we get in restaurants where sauce is ready and they just mix boiled chicken with it.
Read my recipe again and then you will come to know that the chicken I am using is not boiled, its stir fried & I have done that to avoid smelly chicken.
There are different techniques to handle different kinds of meat, but intermediate level young chefs does not know much about it…. 🙂
This is how Karahi dishes are made. The meat is added first, then the tomatoes. The way you are describing is for regular curries, not karahi curries.
Thats not a rule! Cooking is versatile….. you can do anything you want as long as it looks and tastes good.
Think universally and please avoid Masala TV thinking 🙂
this is the mosttt amazing recipe ever