Savor the rich flavors of Olper’s Dairy Cream Recipe Makhni Chicken crafted by the culinary expertise of renowned chef Mehboob Khan. A symphony of taste in every creamy bite! #OlpersDairyCream #GoodnessBarhao #foodfusion #happycookingtoyou #araywahh
Ingredients:
-Dahi (Yogurt) hung 1 Cup
-Adrak lehsan paste (Ginger Garlic paste) 2 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Himalayan pink salt 1 tsp or to taste
-Lemon juice 1 tbs
-Olper's Cream 1 Cup
-Boneless chicken thigh cubes 500g
-Cooking oil ¼ Cup
-Cooking oil 1/3 Cup
-Pyaz (Onion) sliced 1 large
-Lehsan (Garlic) chopped 1 tbs
-Adrak (Ginger) chopped 1 tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Haldi powder (Turmeric powder) 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Tamatar (Tomatoes) sliced 4 medium
-Water ½ Cup or as required
-Makhan (Butter) 4 tbs
-Zeera (Cumin seeds) 1 tsp
-Hari mirch (Green chilli) paste 1 tbs
-Olper's Cream 1 Cup (room temperature)
-Garam masala powder ½ tbs
-Kasuri methi (Dried fenugreek leaves) 1 tbs
-Olper's Cream
-Kasuri methi (Dried fenugreek leaves)
Direction:
-In a bowl,add yogurt,ginger garlic paste,Kashmiri red chilli powder,himalayan pink salt,lemon juice, cream & whisk well.
-Add chicken,mix well & marinate for 1 hour.
-In a wok,add cooking oil & marinated chicken,mix well & cook on medium flame until chicken is tender (12-15 minutes) then cook on high flame until oil separates & set aside.
-Can be stored in an airtight container for up to 1 month in freezer.
-In a frying pan,add cooking oil & heat it.
-Add onion & fry on medium flame until light golden (3-4 minutes).
-Add garlic,ginger,mix well & sauté for 1-2 minutes.
-Add Kashmiri red chilli powder,turmeric powder,himalayan pink salt,red chilli powder & mix well.
-Add tomatoes,mix well & cook on medium flame until tomatoes are soft.
-Let it cool.
-Transfer to a blender jug,add water & blend well.
-Can be stored in an airtight container for up to 1 month in freezer.
-In a wok,add butter & let it melt.
-Add cumin seeds,green chilli paste & mix well.
-Add blended paste,mix well & cook for 2-3 minutes.
-Add cooked chicken,mix well & coo for 2-3 minutes.
-Turn off the flame,add cream & mix well.
-Turn on the flame,add garam masala powder,dried fenugreek leaves & mix well.
-Garnish with cream,dried fenugreek leaves & serve with naan!
