Chicken Makhni Recipe

Elements for Chicken Makhani Handi: 

(Tsp-Teaspoon; Tbsp-Tablespoon) 

Boneless Chicken thighs, 1" pieces-500 gms 

For Marination: 

- Salt-1 tsp 

- Crushed (Black) Peppercorns-1 tsp 

- Ginger Garlic Paste-1 tsp 

Makhani Gravy: 

A) 

- Red tomatoes, cut into 4-6 pieces-2 medium (150 gms) 

- Green Chillies, cut-2-3 

- Ginger Garlic glue 2 tsp 

- Red Chili Powder-3/4 tsp 

- Green Cardamom-3 

- Cloves-4 

- Salt-1/2 tsp 

- Water-250 ml 

B) After stressing the sauce: 

- Butter-2 tbsp or solid shapes 

- Kashmiri Chili Powder-1/2 tsp 

- Thick new cream-5 tbsp 

- Kasuri Methi (dry cooked and powdered)- 1 tsp 

(The last Makhani Gravy ought to be around 200-225 ml subsequent to adding every one of the fixings) 

Zest Powders: 

- Turmeric Powder-1/4 tsp 

- Red Chili Powder-1.5 tsp 

- Coriander Powder-1.5 tsp 

- Cumin Powder-1/2 tsp 

- Garam Masala Powder-3/4 tsp 

- Kasuri Methi-1 tsp (dry cooked and squashed) 

Different Ingredients: 

- Grated Onion-100 gms 

- Refined Oil-3 tbsp 

- Salt to prepare a squeeze (1/8 tsp) 

Readiness: 

- Cut the red tomatoes into 4 or 6 pieces and furthermore cut the green chillies. 

- Dry meal the Kasuri Methi and afterward pound it into a powder to give you around 2 tsp. 

- Grate the onions. (To effectively grind the onions, cut the stripped onions into little shapes and add into a blender/processor container. Mix it in short spells till you get unpleasant finished ground onions as displayed in the video) 

To make the Makhani Gravy: 

- Take a pan and add the cut tomatoes, green chillies, ginger garlic glue, red bean stew powder, green cardamom, cloves, 1/2 tsp salt and around 250 ml water. Give a blend and heat it to the point of boiling (should take around 1-2 mins). Presently give a mix, crush the tomatoes daintily with the rear of a spoon. Decrease hotness to low and cook covered on low hotness for around 12-13 mins till the tomatoes have mellowed completely. 

- Now take a bowl and a sifter. Strain the tomatoes alongside every one of the flavors and water and press it to take out every one of the juices. Add this stressed fluid back to the pot and switch on heat on medium hotness briefly. 

- Reduce hotness to low and afterward add the spread. Give a blend and cook on low hotness for 1-2 mins. 

- Now add the new cream,mix it well and continue to cook on low hotness for 2 mins till the sauce is thickened. 

- Add the Kashmiri Chili powder and cook on low hotness for 1 min. 

- Lastly add 1 tsp broiled and powdered Kasuri Methi, blend and stew for 1 min. Put away for utilize later. 

(The last Makhani Gravy ought to be around 200-225 ml subsequent to adding every one of the fixings) 

Procedure: 

- Heat 3 tbsp oil in a Kadai. 

- Add the ground onion and fry on medium hotness for 6-7 mins on medium hotness till light brown. 

- Add the marinated chicken pieces and fry on high hotness for 2-3 mins till the chicken changes tone. 

- Now add all the flavor powders other than Garam Masala Powder and Kasuri Methi. Give a blend and fry on medium hotness for 3-4 mins till the chicken pieces are cooked and oil isolates. 

- Now add the Makhani Gravy arranged before and give a blend. Cover and cook on low hotness for 15 mins till the chicken is delicate and oil isolates. 

- Remove cover and add the garam masala powder and 1 tsp Kasuri Methi. Give a blend and stew on low hotness for 2 mins on low hotness. 

- Serve hot with roti, naan or with rice. ENOY!!!