Step-by-Step Instructions

1. 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.

2. 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).

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.