Saturday, 13 March 2021

Chicken Makhanwala

 Chicken Makhanwala 

While this is quite the delicacy in Parsi homes across India, not many of us growing up in Karachi have ever prepared this. But we can all enjoy different ways to cook chicken and its lovely to revive old lost family recipes.  

I always wonder if this was where butter chicken was concocted from!!

Serves 6

1.5 kg chicken in 8  pieces - skinless bone in marinated in the marinade of

1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 tsp chillie powder
1/ 2tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp clove powder
1/2 tsp salt

In a pan heat a tbsp of oil.
Gently cook the chicken on a low heat till tender. Add water if needed.

Blend together 
1/2 cup whole milk or cream
100 gram paneer 
100 gm mava khoya. 
2 tbsp raisins
2 tbsp cashew nut
Spoon this into the chicken and allow it to simmer for another 10 minutes. 

Pour a tablespoon of hot melted butter all over and serve.


If you do not find khoya or mava you can use extra paneer.

Substitute cashew for almond or walnut.

Substitute raisins for dry apricot - seedless kobani, dates or even figs. 

Colour  and flavour may  vary with substitutions. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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