Name: Chicken makhni recipe by jayashri pawar at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 3
Ingredients: Chicken – ½ kg (boneless preferred), cubed; Cream – 3 table spoons; Curd – 2 table spoon; Tomato – 1 large, red & ripe; Onion – 2 medium, chopped; Green chilli – 2; Chopped ginger – 1 inch; Milk - half cup; Oil – 4 table spoons; Kasoori methi – 1 tea spoon; Dry masala – salt, red chilli powder & turmeric (as per taste); (Now the magic ingredients); Maggie makhni bhuna masala – 2 table spoons Tetra Pak; Tomato puree – 3 table spoon; Tomato ketchup – 1 table spoon; Sugar – 1 tea spoon

Ingredients Serving: 3

Chicken – ½ kg (boneless preferred), cubed
Cream – 3 table spoons
Curd – 2 table spoon
Tomato – 1 large, red & ripe
Onion – 2 medium, chopped
Green chilli – 2
Chopped ginger – 1 inch
Milk - half cup
Oil – 4 table spoons
Kasoori methi – 1 tea spoon
Dry masala – salt, red chilli powder & turmeric (as per taste)
(Now the magic ingredients)
Maggie makhni bhuna masala – 2 table spoons Tetra Pak
Tomato puree – 3 table spoon
Tomato ketchup – 1 table spoon
Sugar – 1 tea spoon

Instructions

A night before, marinate the chicken with 1 table spoon ginger garlic paste, 1 tea spoon salt and 1 tea spoon white vinegar. Refrigerate
Start making by adding 2 table spoons oil in a karahi. Add chopped onion. Cook till they turn reddish pink. NOT DARK BROWN.
Add chopped tomato and all dry masala. Cover and cook for 5-7 minutes on low flame. Remove lid. Add Maggie makhni bhuna masala and tomato puree. Bhoono it for good 5 minutes on high flame
Switch off the gas and add 2 green chillies.
Carefully blend it all in a grinder till a smooth yellow paste is formed. Keep aside. Be careful while doing this if it is hot.
In a pressure cooker, add remaining 2 table spoon of oil. Add marinated chicken and fry for 4 to 5 minutes.
Add the blended masala. Mix well and put the pressure on. Cook for 2 whistles, then on low flame for 5 to 7 minutes. Switch the gas off.
When the pressure cools off, open the cooker and let it cook till it becomes a nice, thick gravy consistency. Add chopped ginger.
Add sugar and ketchup
Blend cream and curd. Add it to the thickened gravy. Add kasuri methi. Taste and adjust the seasoning. Add milk if gravy looks very thick.
Ready to serve

Similar Recipes