Makhmali Chicken Gravy

Step 1: Marinate the Chicken

In a bowl, combine 500 gms of boneless chicken (cut into small pieces), salt to taste, 1/4 tbsp ginger garlic paste, and 2 tsp curd. Mix well and set aside to marinate for at least 20-25 minutes.

Step 2: Prepare Gravy Base

In a pan, add 3 medium roughly chopped onions, 1 medium roughly chopped tomato, 10-12 cashews, and 1 cup of water. Add a pinch of salt. Cover and cook on high flame until it comes to a boil. Then reduce the flame to medium, cover, and cook until the onions and tomatoes soften (about 5-7 minutes).

Step 3: Add Green Chillies and Coriander

After the onions and tomatoes have softened, add 4-5 whole green chilies and a handful of coriander leaves to the pan. Mix well and cook for 1 minute. Cover and cook for another minute. Then, cook uncovered until all the water dries out. Turn off the heat and let the mixture cool completely.

Step 4: Blend and Strain Gravy Base

Once cooled, blend the cooked mixture into a very fine paste. Strain the paste through a sieve to ensure a silky smooth gravy, removing any unblended bits.

Step 5: Temper the Gravy

In a separate pan, heat 2 tbsp of oil. Add 3-4 black pepper, 2 cloves, 2 green cardamom, and 1 bay leaf. Sauté for a few seconds until fragrant. Then add 1 tbsp ginger garlic paste and sauté until its raw smell disappears. Add the strained gravy paste to the pan. Sauté the paste in oil until the oil separates (about 3-4 minutes). Be careful as it may splatter, so cover the pan if needed.

Step 6: Add Spices and Cream to Gravy

Add 1 tbsp coriander powder to the gravy. Mix well and continue cooking until the oil separates again. If the gravy starts sticking, add 1/4 cup of water and mix. Cover and cook for 1-2 minutes. Once the gravy is well cooked and oil has separated, add 1/4 cup fresh cream and mix thoroughly. Then, add 1/2 tbsp kasoori methi and mix. For an extra creamy and cheesy flavor, add 1 cheese slice and stir until it melts completely. Turn off the heat.

Step 7: Fry Chicken and Vegetables

In another pan, heat 1 tbsp of oil. Add the marinated chicken pieces and fry until they turn white. Cover and cook for 4-5 minutes until the chicken is tender. The chicken will release water; cook on high flame until all the water dries out. Add 2 tbsp butter to the chicken and fry lightly. Then add 1 medium sliced tomato and 1 medium sliced capsicum. Also add 1-2 slit green chilies. Lightly fry the vegetables with the chicken for 1-2 minutes, ensuring they retain some crunch.

Step 8: Combine and Finish

Add the fried chicken and vegetables to the prepared gravy. Mix everything well. Finally, add 1/4 tbsp garam masala powder. Mix and cook for 1-2 minutes to allow the flavors to meld. Turn off the heat. Let the Makhmali Chicken Gravy rest for a few minutes; the oil will rise to the top, indicating it's ready to serve.

• Marinate chicken for at least 20-25 minutes for best flavor.

• Blend the gravy base ingredients to a very fine paste and strain for a silky smooth texture.

• Cook the gravy until the oil separates completely to ensure deep flavor.

• Adjust green chilies according to your spice preference as no red chili powder is used.

• Add other colored bell peppers (yellow, red) for more visual appeal and flavor.

• Include vegetables like broccoli or baby corn during chicken frying for added nutrition and texture.

• Use homemade malai (cream from milk) instead of store-bought fresh cream.