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A classic Indian restaurant-style recipe featuring marinated chicken pan-fried and simmered in a velvety, buttery tomato and cream-based gravy. It offers a perfect balance of smoky, creamy, and tangy flavors.
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Marinate and pan-fry the chicken pieces until cooked. → Sauté onions, tomatoes, and cashews with spices and simmer until soft. → Puree the mixture and strain it for a smooth texture. → Simmer the gravy with fried chicken, butter, cream, and kasoori methi. → Garnish with cream and serve hot.
Marinate and pan-fry the chicken pieces until cooked. → Sauté onions, tomatoes, and cashews with spices and simmer until soft. → Puree the mixture and strain it for a smooth texture. → Simmer the gravy with fried chicken, butter, cream, and kasoori methi. → Garnish with cream and serve hot.
A classic Indian restaurant-style recipe featuring marinated chicken pan-fried and simmered in a velvety, buttery tomato and cream-based gravy. It offers a perfect balance of smoky, creamy, and tangy flavors.
Marinate the chicken chunks with ginger-garlic paste, red chili powder, and salt. Mix well and let it rest for 15 to 20 minutes.
Heat oil in a pan and pan-fry the marinated chicken pieces until cooked through. Remove the chicken and set aside.
In the same pan, add chopped onions, a bit more oil, and a spoonful of butter. Sweat the onions until translucent.
Add roughly cut tomatoes and cashew nuts to the pan. Mix evenly.
Pour in some water and add garlic paste, salt, malt vinegar, sugar, garam masala powder, and Kashmiri chili powder. Stir well and let it simmer for 15-20 minutes until mushy.
Straining the gravy is essential to achieve the signature 'Makhani' (velvety smooth) texture.
Kashmiri chili powder is used primarily for its vibrant red color rather than intense heat.
Sugar and malt vinegar help balance the acidity of the tomatoes.
The use of cashews provides thickness and richness to the sauce.
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