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Chicken makhani in Tomato based gravy Recipe

Chicken makhani in Tomato based gravy is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
3 hours
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For marinade 1:
  • 800 g - skinless, boneless Chicken breast halves, cubed
  • 1/2 tbsp - Lemon juice
  • 1/2 tbsp - chilli powder
  • Salt to taste
  • For marinade 2:
  • 1/2 cup - yogurt
  • Salt to taste
  • 2 tbsp - Ginger Garlic paste
  • 1/2 tbsp - Garam Masala
  • 1 tbsp - melted Butter
  • 1/2 tbsp - chilli powder
  • 2 tsp - Lemon juice
  • 2 tsp - Olive oil
  • For sauce:
  • 1/2 tbsp - Butter
  • 1/2 tbsp - Garam Masala
  • 1/2 tbsp - Ginger paste
  • 1/2 tbsp - chopped Garlic
  • 1/2 tbsp - chopped green Capsicum
  • 1 cup - Tomato puree
  • 1/2 tbsp - chilli powder
  • Salt to taste
  • 1/2 cup - water
  • 1/2 tsp - dried Fenugreek leaves
  • 1/2 cup - heavy Cream
  • How to Make Chicken makhani in Tomato based gravy:

    1. For marinade 1:
    2. Place chicken in a glass bowl with lemon juice, chilli powder and salt.
    3. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
    4. For marinade 2:
    5. Drain yogurt in a cloth for 15 to 20 mins.
    6. Place in a medium bowl; mix in salt, butter, ginger garlic paste, garam masala, chilli powder, lemon juice and oil.
    7. Pour yogurt mixture over chicken, cover again and refrigerate to marinate for another 3 hours.
    8. Preheat oven to 200 degrees C.
    9. Place chicken on skewers.
    10. Place skewers in a baking dish and bake for 20 mins, or until almost cooked through.
    11. For sauce:
    12. Melt butter in a pan over medium heat.
    13. Stir in garam masala.
    14. When masala begins to splutter, mix in ginger paste, chopped garlic and green capsicum.
    15. Saute until tender, then stir in tomato puree, chilli powder, salt and water.
    16. Boil, then reduce heat to low and simmer, stirring in the fenugreek.
    17. Place chicken in sauce mixture.
    18. Continue cooking for another 5 minutes, or until chicken has absorbed the masala.
    19. Stir in fresh cream before serving.





     

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