Chicken Makhanwala

A universal favourite , this non spicy, rich dish is the most popular party dish in North Indian households. this dish is not for those who are counting their calories.


500 gms boneless chicken, 1 cup dahi ( yoghurt), 2 tbsp ginger garlic paste, onion paste, 1/2 cup butter, 2 tbsp cashenut paste, 1 cup tomato puree, 1 tsp red chilli powder, 1 tsp garam masala powder, 2 green cardamoms powdered. A tbsp of fresh cream / clotted cream ( malai) .

Marinate the chicken in the dahi and 1 tbsp ginger garlic paste for 1 hour . Heat butter add in the 1 tbsp balance ginger garlic paste. Fry for a min on low flame, add the onion paste. pick out the chicken pieces and add to the onion paste. Fry till the chicken turns opaque, add the marinade and dry it out. Add the tomato puree, salt, red chilli, garam masala, and cardamom, cover and cook till chicken is almost done. Mix the cashew paste with 1/2 cup water , belnd and add to the chicken. Cover n cook till the butter starts separating from the edges. Just before serving add a dollop of fresh cream.

This tastes best with crisp thick rotis or jeera rice.