Butter chicken recipe by pakistani chef rahat sauce

Pakistani Butter Chicken is a classic dish, known for its rich and creamy sauce infused with aromatic spices, is a staple in Pakistani cuisine. You will definitely enjoy making this Pakistani Butter Chicken as it is so comforting and super delicious. In Pakistan, this butter chicken Pakistani recipe is also known as makhni chicken or makhni handi.

It consists of tender pieces of chicken that are marinated in a mixture of yogurt and spices, and then cooked in a rich and creamy tomato-based sauce. The sauce is typically flavored with a combination of aromatic spices such as garam masala, turmeric, and chili powder, along with garlic, ginger, and onions. One of the distinguishing features of Butter Chicken is its creamy texture, which is achieved by adding butter, cream, or sometimes both to the sauce.

Chicken Thighs, Boneless and Skinless: You will need g Tender chicken thighs, marinated and cooked to perfection, adding heartiness to the dish. Yogurt: You will need 1 cup of Yogurt that tenderizes the chicken and adds a tangy flavor to the marinade. Ghee: You will need 3 tbsp Ghee, or clarified butter, which lends richness and depth of flavor to the sauce.

This dish is among the best known Pakistani foods all over the world.

Tomatoes: You will need 4 medium-sized Fresh tomatoes to form the base of the sauce, providing natural sweetness and acidity. Ginger and Garlic Paste: You will need 2 tbsp Aromatic ginger and garlic paste infuses the dish with layers of flavor. Spices Garam Masala, Turmeric, Chili Powder, Cumin : You will need 1 tbsp each of the traditional spices to add warmth and complexity to the dish.

Fresh Cilantro: You will need Fresh cilantro to add a burst of freshness and color as a garnish. Ghee, a staple in South Asian cuisine, plays a crucial role in enhancing the flavor and texture of chicken makhani recipe Pakistani. This clarified butter is revered for its rich, nutty aroma and versatility in cooking. Unlike regular butter, ghee has had its milk solids removed, resulting in a higher smoke point and longer shelf life.

In a mixing bowl , combine the boneless, skinless chicken thighs with yogurt, ginger and garlic paste, and the spice blend garam masala, turmeric, chili powder, cumin.