Shahi Makhmali Chicken Gravy

Shahi Makhmali Chicken Gravy

22 mins
Serves 4
Serves

Directions

  1. 1.

    In a wok, add cooking oil, ginger, capsicum, dried red chillies & green chillies, sauté for a minute & set aside.

  2. 2.

    In the same wok, add cooking oil, green cardamom, cloves, cumin seeds & mix well.

  3. 3.

    Add onion paste, ginger garlic paste, mix well & cook on medium flame until light golden (6-8 minutes).

  4. 4.

    Add chicken & mix well until it changes color.

  5. 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. 6.

    Turn off the flame, add cream & mix well.

  7. 7.

    Turn on the flame, add dried fenugreek leaves & mix well.

  8. 8.

    Now add sautéed vegetables, cover & simmer on low flame for 1-2 minutes.

  9. 9.

    Garnish with fried almonds & serve with naan.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

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

Equipment

wok

Tips

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