Chicken Creamy Makhni Karahi

Ingredients

• 5½ cup oil
• 1650 g butter
• 49½ medium onions · chopped
• 16½ kg chicken
• 16½ tbsp ginger · garlic & green chilli paste
• 16½ tsp white pepper powder
• 16½ tsp black pepper powder
• 8¼ tbsp coriander powder
• 16½ tsp cumin powder
• Salt · to taste
• 16½ cup yogurt
• 1650 ml fresh cream

Instructions

1. Heat 1/3 cup oil in a pan and add 100 g butter.
2. Add 3 medium chopped onions and sauté for 5 minutes over medium heat.
3. Add 1 kg chicken along with 1 tbsp ginger, garlic & green chilli paste. Mix well.
4. Cover and cook for 3 minutes.
5. Remove the lid and add: 1 tsp white pepper powder, 1 tsp black pepper powder, 1/2 tbsp coriander powder, 1 tsp cumin powder and salt to taste.
6. Add 1 cup yogurt and mix well.
7. Cover and cook on low heat for 20 minutes, or until the chicken is tender and the oil separates.
8. Add 100 ml fresh cream and mix gently.
9. Cover again and cook on low heat for 5 minutes.
10. Garnish with A sprinkle of black pepper; green chillies; lemon slices; A small knob of butter; perfect with naan, roti, or steamed rice.