A creamy Pakistani style chicken curry, that is perfect with some fresh naans or parathas…
There are times when I want to write a lot when I start dong my posts, but at times, my head gets stuck. Somehow that has been the case most of the time recently. It hasn’t been easy to get out of my writing rut. There were times when words would just flow. My mind was dealing with a lot and the blog became an outlet for the same. Alhamdulillah, things are different now, but when I get overwhelmed, I rather get stuck than let go. Maybe, it is age or change in circumstances that my coping techniques are changing. Don’t you feel that too? There were times I used to binge a lot when I get bored or stressed, but off late, that tendency seems to have come down. I surely like that change though. Hehe… However, whatever it may be, as long as you feel destressed after the action you have done and it doesn’t affect your conscience, I guess we are good to go… 🙂
On a personal update, my parents were supposed to be back home last week but then the pandemic came into play and D tested positive. He did have some fever and cough but otherwise, he was OK. We extended their stay by 10 days. They are now scheduled to leave on Tuesday, which I hope will be without any further hiccups. Just keeping our faith on is all I can say. Meanwhile, this year saw a shift in the weekly weekend pattern from Friday-Saturday to Saturday-Sunday to match international standards. Since my girls are studying in Sharjah, they have a longer weekend that includes the Friday. It feels really odd to seeing them spend only four days in school. The shift in the weekend has been acting up really weird. There is this unmistakable vibe every Thursday evening, which seems to have gone missing all of a sudden. It feels awkward not to have those haphazard night outings and being late, even though the girls have no school. It is just because everybody else has. I guess till I start work, I may not even be able to comprehend the change.
Today’s recipe is a perfect lazy weekday or weekend dinner recipe. Why I love it? Mainly because it doesn’t need onions. Hehe… I already have a few lazy curry recipes on the blog. Some chicken curries that come straight to my mind are this easy shorba, the Shinwari Karahi, or my always go-to pressure cooker chicken curry. I had seen this recipe on a page of a very well known Dubai based mommy Instagrammer. I totally loved how easy this recipe was, despite sounding very exotic. The name “Makhni” always gets a connotation of being butter chicken, but like I learned, it is different. The “makhan” in this gravy comes mainly from the use of yogurt and cream, rather than the use of butter. But cream is also called “makhan”, so it really doesn’t matter… 🙂
All that matters is that it is a really simple dish, that goes amazingly well with some lachcha parathas, like you can see in the background of the clicks or simple jeera rice. You can even include this curry into your must-make for guests, since I am sure this will not fail to wow them. Maybe without beating around too much about the recipe, why don’t I just go ahead to the recipe? I can vouch that you will agree with me on how simple it is once you read it… 🙂 Oh, yes, and make it as well! 😉
Makhni Murg | Creamy Chicken Curry
- 1 kg chicken cut into small pieces, washed and drained
- 1 tbsp oil
- 1 tbsp ginger garlic paste
- 1 tsp crushed black pepper
- 1 tsp red chilli flakes
- 1 tsp cumin powder
- Salt to taste
- 3/4 tsp garam masala powder
- 2 tomatoes chopped
- 3-4 green chillies slit
- 1 cup yogurt whisked, room temperature
- Coriander leaves chopped
- 1 tbsp kasuri methi
- 2-4 tbsp fresh cream
- Heat oil in a saucepan. Add the chicken pieces along with ginger garlic paste and fry for five minutes, turning sides.
- Add the black pepper, red chilli flakes, cumin powder, salt and garam masala and give a good mix.
- Add the tomatoes and green chillies and cook till the tomatoes are mashed and oil floats on top. Stir occasionally.
- Add the whisked in yogurt along with the coriander leaves and kasuri methi and cook for a couple of minutes.
- Finally add the cream, adjust seasoning and cook for another few minutes.
- Switch off and serve hot with rotis or rice.