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Chicken Mahkani


  • 1 to 1 1/2 cups whipping cream
  • 2 to 3 fresh tomatoes, chopped or 1 to 1 1/2 cans tomato paste
  • 1 1/2 to 3 teaspoons canola oil
  • 2 to 3 thinly sliced onions
  • 1 to 2 fresh red chilies (you can substitute red chili powder if you want to)
  • 1 to 2 packets chicken thighs, breasts and/or drumsticks
  • Salt to taste
  • 2 to 3 cloves fresh garlic, chopped into thin pieces


Heat the oil in a cooking pan (dakechi) on medium heat and when oil is considerably hot, put all the sliced onions in and fry a bit golden-brown at the sides but not over fried! Add in the garlic and fry a bit more on low heat this time. Add in the red chilies/red chili powder and tomatoes/tomato paste; cook further maintaining low to medium heat. Once you get a reddish and sort of oily gravy developing, add the chicken and salt and cook on medium heat until all the chicken is cooked well, but not overcooked. Slowly start adding the whipping cream until you begin to see an orange-colored gravy forming. Do not add anymore cream after you see a thick orange-colored gravy forming. Let the whole dish cook a little bit more and take off stove when gravy is thickened a bit and the oil separates from the gravy a little bit. Garnish with fresh Coriander leaves if desired. Yield: 2 - 4 servings

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