The traditional Pakistani chicken curry Makhni Handi is renowned for its buttery richness, aromatic spices, and creamy tomato-based gravy. Makhni Handi is cooked in a handi (deep pot) for concentrated flavors and is a little hotter and less sweet than typical butter chicken.
This meal, which blends delicate chicken with a silky sauce that adheres wonderfully to naan, roti, or rice, is ideal for celebratory events or family gatherings.
Makhni Handi Ingredient Breakdown
The marinade and gravy are the key components of Makhni Handi. Ripe tomatoes create a thick, naturally sweet base, and boneless chicken (preferably thighs) guarantees juiciness. Ginger-garlic paste adds fragrant depth, while butter and cream produce the distinctive smooth texture.
Warmth and taste are added by spices such as garam masala, turmeric, coriander, and red chili powder. Green chiles offer a hint of spiciness, and optional kasuri methi lends a genuine scent. These components come together to create a rich, delicious, and well-balanced curry.
You Will Enjoy This: Easy Keema Aloo Recipe | One-Pot Pakistani Dish
Kitchen Tools & Equipment
- Heavy-bottomed handi or deep skillet
- Knife and chopping board
- Blender for tomatoes
- Mixing bowls
- Wooden spoon or spatula
- Lid for simmering
Prep Work & Planning for Makhni Handi
To ensure consistent cooking, start by chopping the chicken into medium-sized pieces. First, cut the chicken into medium-sized pieces to guarantee even cooking. Make fresh ginger-garlic paste by blending ripe tomatoes into a smooth purée.
To expedite cooking and avoid burning, measure spices beforehand. Prepare the butter and cream for finishing. To release scent, optional kasuri methi should be gently crushed. A smooth cooking process and complete taste development are ensured by proper preparation.
Cooking Timetable
| Step | Duration | Purpose / Description |
|---|---|---|
| Ingredient Preparation | 15 min | Chop onions & tomatoes, blend tomato purée, measure spices |
| Tomato Masala Cooking | 12–15 min | Cook tomato purée until thick; remove raw acidic taste |
| Chicken Cooking | 8–10 min | Add chicken, coat well with masala, cook until tender |
| Cream & Butter Finish | 5–7 min | Add butter and fresh cream; simmer until smooth and rich |
| Resting Time | 3–5 min | Allow flavors to settle before serving |
Detailed Cooking Guidelines
- In a handi, heat the oil and 1 tablespoon of butter over medium heat.
- Sauté the ginger-garlic paste until fragrant, one to two minutes.
- Cook the pureed tomatoes until they become glossy and thick.
- Add garam masala, turmeric, coriander powder, red chili powder, and salt.
- Cook the chicken pieces on low heat until they are soft and covered.
- Lower the heat and whisk gently as you gradually add the cream.
- Add the remaining butter, green chiles, and crushed kasuri methi to finish.
- Simmer without a lid until the gravy is rich and silky.
- To improve flavors, let it rest for a few minutes before serving.
Ideas for Serving
Serve Makhni Handi hot, topped with a swirl of cream and fresh coriander. Serve with steamed basmati rice, garlic naan, or butter naan.
Add sliced onions, lemon wedges, or mint raita for a cool contrast. For any occasion, this curry is a stunning main course.
Advice & Modifications
Choice of Chicken: Breast flesh is still less juicy than thighs.
Tomatoes: Cook till the sourness is gone.
Cream Addition: To avoid splitting, add on low heat.
Smoky Flavor: For a restaurant-style scent, use the dhungar (charcoal) approach.
Vegetarian Option: For a creamy vegetarian alternative, paneer can be used in place of chicken.
Flavor Boost: For added richness, add cashew paste.
Makhni Handi FAQs
Is butter chicken the same as Makhni Handi?
A: Not precisely. Makhni Handi has a thicker gravy, is creamier, and has a hint of spice.
Is it possible to prepare it without cream?
A: Indeed, but the distinctively smooth smoothness is provided by cream. Milk or cashew paste can be used as alternatives.
What are the best tomatoes?
A: Natural sweetness and thickness are provided by fully ripe red tomatoes.
Can it be made in advance?
A: Indeed. It reheats nicely on low heat, and flavors become more complex after resting.
Is it possible to freeze Makhani Handi?
A: Freeze without cream, then reheat with new cream.
Concluding Remarks & Call to Action
Makhni Handi is a rich, creamy, and fragrant Pakistani curry that can be made at home with restaurant-caliber flavor. Try this recipe at home, play about with the amount of spice, and savor a rich, cozy, and memorable meal.
