Chicken Makhani Handi

Ingredients

• 1 kg boneless chicken
• 2 tablespoons ginger garlic paste
• 2 teaspoons crushed black pepper
• 400 ml fresh cream
• Salt, to taste
• 1 tablespoon white cumin seed powder
• 12-15 green chilies, chopped
• 3 onions, chopped
• 12-15 fresh red chilies
• ½ cup butter
• 1 cup oil

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Directions

1. Sauté the Onions:

   • Heat oil in a pot and sauté the chopped onions until golden.

2. Cook the Chicken:

   • Add the boneless chicken to the pot and fry until the oil separates and floats to the top.

3. Season and Mix:

   • Stir in ginger garlic paste, crushed black pepper, cumin powder, and salt. Cook for about 2 minutes to blend the flavors.

4. Add Cream and Butter:

   • Pour in the fresh cream and add the butter. Stir well until the butter is fully incorporated into the dish.

5. Add Chilies:

   • Add the chopped green chilies and fresh red chilies. Mix well and turn off the flame.

6. Serve:

• Serve hot with naan or chapatis for a delicious, hearty meal!

Nutritional Information

Here’s an approximate nutritional breakdown per 1 serving (based on 6 servings):

• Calories: ~450-500 kcal
• Protein: ~25-30g
• Fat: ~35-40g
  • Saturated Fat: ~15-18g
• Carbohydrates: ~4-6g
  • Fiber: ~1g
  • Sugar: ~2g
• Sodium: ~400-600mg (depending on the salt added)

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Key Nutritional Highlights:

1. High in Protein: A great source of lean protein from the chicken.
2. Rich in Healthy Fats: The cream and butter contribute to the calorie count but also provide a creamy texture.
3. Low in Carbs: Ideal for low-carb or keto diets.
4. Moderate Sodium: Adjust salt to control sodium levels.

This dish is nutrient-dense and rich in flavor, making it a hearty main course. Let me know if you'd like a lighter version or specific details for substitutions!