Ingredients

 

Boneless and skinless chicken – 1 kg
Large Potato – 2
Large Onion – 2 (paste or chopped)
Green Chili – 4
Ginger Paste – 1/2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garlic Paste – 2 tsp
Salt – as needed
Tomato Sauce – 2 tsp

Red Chili Powder – 1/2 tsp
Cooking Oil – 1/3 cup
Yogurt (plain) or Butter Milk – 3/4 cup
Cardamom – 3
Clove – 3
Cinnamon – 2 sticks 1″
Vinegar or Lime Juice – 1/2 cup
Large Tomato – 2
Bay Leaf – 1
Parsley – as needed
Scallion – 2

 

Method
 

Chicken MakhaniCut chicken and potatoes into small or medium pieces. Heat oil in a pan and add cardamoms (break in the middle), cloves, bay leaf, and cinnamon pieces. Mix for a while and then add chopped onions or onion paste for a thick gravy. Now add chili powder, garlic, ginger, cumin, coriander, turmeric, and salt, and stir fry till the onions get golden color. Add chopped tomato and 1/2 cup of water, stir, and cook for 5 minutes under medium heat to make a fine paste.

Now add chicken pieces and chopped potatoes, mix thoroughly, and cover the pan for 5 minutes. Add more water (before everything is almost soaked) and when the water is boiled, add yogurt or butter milk and stir properly. Add green chilies (sliced), chopped scallions (white portion), reduce heat to low, cover the pan and cook until chicken is tender and gravy is thick. Now remove the pan cover and occasionally stir until the excess water is evaporated, if you want. Garnish with chopped parsley and rest of the scallions (green portion).

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