Chicken Makhani In Tomato Based Gravy Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add the marinated chicken. Cook until the chicken is browned and cooked through. Set aside.
• STEP 3.In the same pan, melt butter and add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.
• STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for another minute.
• STEP 5.Add tomato puree, red chili powder, garam masala, and salt. Cook until the oil separates from the gravy.
• STEP 6.Add the cooked chicken to the gravy and simmer for 10 minutes. Stir in cream and cook for an additional 2 minutes.
• STEP 7.Garnish with fresh cilantro and serve hot with naan or rice.

Cooking Tips

• For a smoky flavor, you can grill or roast the marinated chicken before adding it to the gravy.
• To make the dish spicier, increase the amount of red chili powder or add chopped green chilies.
• If the gravy is too thick, you can add a little water or chicken broth to adjust the consistency.

Storage and Serving

• Leftover Chicken Makhani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan over low heat, stirring occasionally, until heated through.
• Serve Chicken Makhani with naan, rice, or roti for a complete and satisfying meal.