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Chicken Makhni from Pakistan

dinnerPakistani
Source: https://www.tiktok.com/t/ZP8rR9vJw/

Ingredients

produce
  • 6-8green chillies
  • 6tomatoes
  • 2 tbspginger and garlic paste
  • 1 bunchcoriander
protein
  • 500 gchicken thighs(chopped into small pieces)
dairy
  • 50 gfull fat yoghurt
  • 80 mldouble cream
pantry staple
  • 1 tbspblack peppercorns
  • 1 tspsugar
  • 1 tspred chilli flakes
  • 1 tbspcoriander seeds
  • 1 tbspcumin seeds
  • 4 tbspvegetable oil
  • 1 tbspsalt
other
  • 1 tbspdried fenugreek leaves

Instructions

  1. Blend tomatoes till you get a smooth puree.
  2. Heat up vegetable oil in a wok and once it’s hot, add the chicken, ginger and garlic paste, blended tomatoes, fresh chillies, coriander, salt, sugar, chilli flakes, and the freshly ground coriander seeds, cumin seeds, and peppercorns.
  3. Mix everything together and let it cook on high heat for 15 mins till the oil separates, stirring every minute.
  4. Add yoghurt to a bowl, whisk it for 20 seconds, then add it to the curry, stirring constantly so it doesn’t split.
  5. Let it simmer for a further 5 mins then add double cream and dried fenugreek leaves.