Chicken Creamy Makhni Karahi

Ingredients

• 7¾ cup oil
• 2325 g butter
• 69¾ medium onions · chopped
• 23¼ kg chicken
• 23¼ tbsp ginger · garlic & green chilli paste
• 23¼ tsp white pepper powder
• 23¼ tsp black pepper powder
• 11⅝ tbsp coriander powder
• 23¼ tsp cumin powder
• Salt · to taste
• 23¼ cup yogurt
• 2325 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.