Makhani

Makhani is a cooking technique originating from North Indian cuisine, particularly associated with Punjabi food, that involves cooking ingredients in a rich, creamy sauce made from butter (makhan in Hindi), tomatoes, and cream. The technique is most famously used in dishes like butter chicken (murgh makhani) and dal makhani, where the base sauce is slow-cooked with spices such as garam masala, cumin, and fenugreek. The butter and cream provide a smooth, luxurious texture, while the tomatoes add a tangy flavor, balancing the richness of the dish. Makhani dishes are typically mildly spiced and are characterized by their creamy, buttery consistency.