Makhmali Chicken Gravy
For Chicken Marinade
For Gravy Base
For Gravy Tempering & Finishing
For Frying Chicken & Vegetables
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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 for at least .
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 the flame to medium, cover, and cook until the onions and tomatoes soften (about ).
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 . 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.
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.
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. for a few seconds until fragrant. Then add 1 tbsp ginger garlic paste and until its raw smell disappears. Add the strained gravy paste to the pan. the paste in oil until the oil separates (about ). Be careful as it may splatter, so cover the pan if needed.
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 . 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.
Fry Chicken and Vegetables
In another pan, heat 1 tbsp of oil. Add the chicken pieces and fry until they turn white. Cover and cook for 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 , ensuring they retain some crunch.
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 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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
Variations
Simple ways to adapt this recipe.
- Add other colored bell peppers (yellowCustomise
Red) for more visual appeal and flavor.
- Include vegetables like broccoli or
Include vegetables like broccoli or baby corn during chicken frying for added nutrition and texture.
- Use homemade malai (cream fromIngredient swap
Use homemade malai (cream from milk) instead of store-bought fresh cream.
Helpful Tips
Small details that can improve the final result.
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