Ingredients
- 1 kilogram cut into bite sizeChicken
- 1/4th cup ( optional )Curd
- 1 teaspoon ( instead of curd ) optional.Vinegar
- 1 tablespoon.Ginger - Garlic paste
- 1/4 th teaspoon.Dry fenugreek [ Kasuri - methi ] crushed
- 1 to 2 tablespoon [ 1 tablespoon for makhani sauce prepparation.]Kashmiri Red chili powder
- 1/2 teaspoonCumin powder
- 1/4 teaspoon [ just a dash for garnishing on the top.]Cinnamon powder
- 3 to 4 [ Pureed ] or Ketchup 2 to 3 tablespoon.Tomatoes
- 1 cut into small pieces for the sauce.Onion (small)
- 2 to 3 tablespoonButter/ ghee [ Butter gives a better taste ]
- 1 cupWhipping cream( heavy )
- 1 piece ( optional - To add smoky flavour )Charcoal
- 1 cupMilk [ I have used coconut milk here.]
Instructions
STEP BY STEP PREP :
STEP 1 : MARINATION
Wash the chicken thoroughly and pat dry.[ If you are going to cut the chicken at home,Keep it bite-size.]
In a bowl whisk together curd(You can use hung yoghurt too or plain white vinegar like me.) Add ginger - garlic paste ( 1 teaspoon) + 1/2 teaspoon black pepper powder.
Add the chicken pieces,coat it evenly,marinate for 2 to 3 hours( You can refrigerate it overnite too as part of early preparation.)
STEP 2 : MAKING THE MAKHANI SAUCE .
In a bowl take puree of 3 to 4 tomatoes or tomato ketchup instead,add onion paste,Kashmiri chili powder 1 teaspoon,Garam masala powder,heavy whiping cream 1/2 cup .
STEP 3 : BRINGING IT TOGETHER.
Heat a tablespoon of cooking oil,add the Khada masala( whole masala ) like bay- leaf,red chilies 2 to 3,cinammon sticks,2 to 3 black cardamoms.
Once they crackle,add the pre - marinated chicken [ I have marinated with 1 teaspoon vinegar,salt and black pepper powder] and stir till it is golden brown.[ cover and cook 6 to 8 minutes] Add little water,if dry.
To this add the previously made makhni sauce or gravy masala,coat evenly,stir for 4 to 5 minutes till it oozes oil at the side.
Add a cup of milk[ I have used coconut milk here] all the powdered masalas keep stirring to get a gravy like consistency.
Add the fried onions kasuri methi. Cook till the chicken becomes tender,At the end garnish with Cream and your favourite condiments.
This is an optional step [ To get a smoky flavour in a bowl,add charcoal,add a teaspoon of ghee to it and heat it when it starts emiting smoke,keep the bowl covered in the gravy for 2 to 3 minutes and remove] It elevates your recipe to another level.
Ready to cook?
Follow step-by-step instructions in Cook Mode.
Chef's Notes
You can create the makhani sauce in advance.
Instead of Puree,You can substitute ketchup,if you are acidity prone.
Instead of regular milk,you can use coconut,soy or almond milk though it will change the taste accordingly.