How to Pronounce makhani

Meaning and Context

Makhani, a cornerstone of North Indian cuisine, refers to a luxuriously rich and creamy sauce renowned for its velvety texture and complex flavor profile. The name itself, derived from the Hindi word "makhkhan" meaning butter, is a direct nod to its signature ingredient, which is often used in generous quantities alongside tomatoes, cream, and a fragrant blend of spices like garam masala, fenugreek (kasuri methi), and Kashmiri red chili powder. This iconic sauce forms the base for beloved dishes such as butter chicken (murgh makhani) and paneer butter masala, where proteins are simmered until tender in the decadent gravy. The preparation typically involves slow-cooking tomatoes and spices to develop a deep, sweet-acidic base, which is then finished with butter and cream to achieve its characteristic buttery taste and smooth consistency. A staple in Indian restaurants worldwide, makhani sauce exemplifies the indulgent, aromatic, and comforting qualities of classic Indian curries, making it a perennial favorite for its approachable yet deeply satisfying flavors.

Common Mistakes and Alternative Spellings

The primary term "makhani" is consistently transliterated from Hindi, leading to a few common variations in English spelling. The most frequent alternate spelling is "makhanee," which phonetically represents the same pronunciation. A less common but seen variant is "makhni," where the final vowel is dropped. Common typos often arise from phonetic misinterpretations, such as "makhini," "makhani," or "mackhani." It is also frequently misspelled in compound dish names, for example, "butter chicken makhani" instead of the more standard "murgh makhani" or "butter chicken." Users searching for recipes should also be aware of the direct English translation, "butter sauce," which is sometimes used interchangeably, though it lacks the specific cultural and culinary connotations of the original term.

Example Sentences

The chef's secret to an unforgettable butter chicken lies in the slow-simmered makhani, infused with fenugreek and a touch of honey.

For a vegetarian alternative, cubes of paneer cheese absorb the creamy makhani sauce perfectly, creating a hearty main course.

Many home cooks find that a dollop of good-quality butter stirred in at the end is essential for achieving that authentic makhani richness.

While the sauce is indulgent, its vibrant tomato and spice base prevents it from being overly heavy.

She decided to prepare a large batch of makhani base on Sunday to simplify weeknight dinners, using it for both chicken and chickpea curries.

Related Pronunciations

• How to pronounce Haluwa
• How to pronounce kuchcha
• How to pronounce makhonee
• How to pronounce kutcha
• How to pronounce cutcha