Harpal Singh Sokhi
Makkhan Wala Kukkad is a buttery chicken recipe. Chef Harpal Singh Sokhi shares the recipe for this makkhan-loaded chick ... Read More
Preparation Time
20 Min
Cooking Time
35-40 Min
Meal Type
main course
Difficulty
MEDIUM
For marination
1 curry cut chicken
1/2 cup lemon juice
crushed black pepper
1 tbsp ginger paste
1 tbsp garlic paste
salt to taste
1 tbsp garam masala
1 tsp cumin powder
1 tsp dry mango powder
For Makkhan Wala Kukkad
2 cups butter
2 tbsp chaat masala
1 tbsp mint powder
1 tbsp garam masala
1 tbsp dry mango powder
1 tsp crushed black pepper
1 tsp red chilli powder
salt to taste
1/2 tsp cumin powder
1/2 cup fresh ceam
For garnish
mint powder
garam masala
In a bowl, marinate the curry cut pieces of chicken with lemon juice, crushed black pepper, ginger paste, garlic paste, salt, garam masala, cumin powder and dry mango powder. Let it marinate for 30 minutes.
Take a pan and add butter to it. Once the butter melts, add the marinated chicken pieces to it and let them cook on a slow flame for about 30-40 minutes till the chicken pieces turn brown. Give a cut to chicken pieces so that they get infused with the butter.
For dry masala, mix together chaat masala, mint powder, garam masala, dry mango powder, crushed black pepper, red chilli powder, salt, and cumin powder.
Take out the cooked chicken pieces in a bowl, sprinkle them with the dry masala, and pour the butter in which they were cooked and fresh cream over them and mix well.
Place the pieces on a serving plate, sprinkle with mint powder and garam masala and serve with naan.
Makkhan Wala Kukkad, as the name suggests is loaded with makkhan (butter). Chef Harpal cooks the marinated curry cut pieces of chicken in loads of makkhan due to which this chicken gets a nice buttery flavour. He sprinkles the cooked chicken pieces with his special dry spices which enhance the flavour of this chicken dish. The chef also adds fresh cream to the chicken which makes it creamier.
The buttery, creamy Makkhan Wala Kukkad is so delicious and mouth-watering that it cannot be missed.
