Shahi Makhmali Chicken Gravy youtu.be 22 mins Pick the duration units Minutes Hours Serves 4 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. In a wok, add cooking oil, ginger, capsicum, dried red chillies & green chillies, sauté for a minute & set aside. 2. In the same wok, add cooking oil, green cardamom, cloves, cumin seeds & mix well. 3. Add onion paste, ginger garlic paste, mix well & cook on medium flame until light golden (6-8 minutes). 4. Add chicken & mix well until it changes color. 5. Add white pepper powder, pink salt, coriander powder, cumin powder, red chilli crushed, almond powder, garam masala powder, black pepper powder, yogurt & mix well, cover & cook on low flame 8-10 minutes (check in between) then cook on high flame until oil separates. 6. Turn off the flame, add cream & mix well. 7. Turn on the flame, add dried fenugreek leaves & mix well. 8. Now add sautéed vegetables, cover & simmer on low flame for 1-2 minutes. 9. Garnish with fried almonds & serve with naan. 1. In a wok, add cooking oil, ginger, capsicum, dried red chillies & green chillies, sauté for a minute & set aside. 2. In the same wok, add cooking oil, green cardamom, cloves, cumin seeds & mix well. 3. Add onion paste, ginger garlic paste, mix well & cook on medium flame until light golden (6-8 minutes). 4. Add chicken & mix well until it changes color. 5. Add white pepper powder, pink salt, coriander powder, cumin powder, red chilli crushed, almond powder, garam masala powder, black pepper powder, yogurt & mix well, cover & cook on low flame 8-10 minutes (check in between) then cook on high flame until oil separates. 6. Turn off the flame, add cream & mix well. 7. Turn on the flame, add dried fenugreek leaves & mix well. 8. Now add sautéed vegetables, cover & simmer on low flame for 1-2 minutes. 9. Garnish with fried almonds & serve with naan. Add Direction Ingredients 1 tsp Cooking oil 1 inch piece Ginger julienne 1 cup Capsicum cubes 3 Dried red chillies 3 Green chilli 1 1/4 cup Cooking oil 2 Green cardamom 2 Clove 1 tsp Cumin seeds 2 medium Onion ground paste 1 tbs Ginger garlic paste 500 g Boneless chicken cubes 1 tsp White pepper powder 1 tsp Himalayan pink salt 1 tsp Coriander powder 0.5 tsp Cumin powder 1 tsp Crushed red chilli 1.5 tbs Almond powder 0.5 tsp Garam masala powder 0.5 tsp Black pepper powder 0.8 cup Whisked yogurt 0.8 cup Olper’s Cream 1 tsp Dried fenugreek leaves Fried almonds - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment wok Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe