Makhamli chicken Gravy is a super simple and easy recipe to make. Makhmali chicken gravy gets its name because makhmali means velvety; this recipe has been given this unique name because of its velvety texture. You are going to marinate the chicken with all of the ingredients and then cook until the oil separates.
I have been researching this recipe for a while and got all of the ingredients. I was planning to make it last weekend, but I took a lot of work stress and couldn’t make it. There is a saying “Everything happens for a reason” and I guess that was the reason for the delay, I had to make this recipe for him. Follow along so I can show you how I made this dinner within an hour.
I cut and cleaned the chicken, yes I had to slice my chicken (perks of living abroad) while I was preparing, my son came downstairs and started helping me. He is only 13 but I have started his training already but that is a story for another day. Let’s get to cooking.
Ingredients for Makhmali Chicken Gravy
Chicken
I used one whole chicken which was 2.2 lbs after removing the skin. Cut the chicken into 16 pieces and then wash it. I Keep it in the strainer so all of the extra water can come out.
Green chilies
Green chilies are the crucial ingredient for this recipe, in the very first step, we are going to infuse the oil with green chilies. Make a slit in the chilies and fry in oil over high heat for 2-3 minutes. Then take them out and leave them on the side. The chilies, we need for this recipe are mild in taste. Don’t forget to add a slit or they will splatter and pop.
Onions and tomatoes
The makhmali part of this recipe is creamy sauce which is made with onions and tomatoes. You have two options; fry the onions and tomatoes and then blend or blend them first and then cook. I went with the first option, after taking out the chilies from oil, I added roughly sliced onions. Cook onions for 4-5 minutes on high heat and then add the tomatoes. Give it another 2 minutes and then take it out. Now go ahead and blend onions, tomatoes, and green chilies to make a paste. Add a little bit of yogurt if you need to liquefy it to blend.
Spices
Makhmali chicken has some very common everyday spices that include salt, red chili powder, turmeric, cumin powder, coriander powder, and garam masala. In addition to these spices, I also used cumin seeds.
Yogurt
I used 1/2 cup of regular plain yogurt, you can blend the yogurt with the fried chilies, tomatoes, and onions to make a paste or add it directly to the chicken. Chilies, onions, and tomatoes become very soft after frying I didn’t need any more liquid so I added the yogurt directly to the chicken.
Must Try Recipes
How to serve Makhmali Chicken
This chicken dish is a triumph of flavor and comfort. The rich, savory gravy infuses the tender chicken, creating a dish that is perfect for serving over a bed of fluffy white steamed rice or accompanied by warm, fluffy naan. To add a refreshing element to the meal add a side salad. Together, these elements create a complete and delicious meal that is sure to satisfy and delight anyone who has the pleasure of indulging in it.
How to store Makhmali Chicken
It’s important to store leftover chicken properly to maintain its quality and safety. By placing it in an airtight glass container, you can help preserve its flavor and prevent it from absorbing odors from other foods in the refrigerator. I like to keep any leftover chicken in the refrigerator in an airtight glass container. You can make a small portion for easy reheating and store it in a freezer. Microwave it before serving and enjoy.
Makhmali chicken gravy
Equipment
- A nonstick pan
Ingredients
- 2.2 lbs chicken 1 whole chicken cut into 16 pieces
- 4-5 green chilies mildly hot
- 1 big yellow onion peeled and roughly sliced
- 3 medium tomatoes
- 1 cup vegetable oil
- 1 tsp cumin seeds
- 1 tbsp ginger and garlic paste
- 2 tbsp heavy cream
- 1/2 cup yogurt
Spices
- 1.5 tsp salt
- 1.5 tsp red chilies
- 1/3 tsp turmeric
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
Instructions
- Make a slit in the green chilies. Also peel, and roughly slice onion. Cut your tomatoes.
Make Gravy
- Heat 1 cup of oil in a pan and fry green chilies for 3-4 minutes on high heat. Take them out and in the same pan add roughly sliced onions. Cook for about 5 minutes on high heat after 5 minutes, add 3 tomatoes. Keep cooking for 2 more minutes. Now take out onions and tomatoes.
- Add onions, green chilies, and tomatoes in a blender to make a paste and keep them aside. Be careful as veggies are still hot.
Fry Chicken
- In the remaining oil, add chicken slices and cook until the color changes to light brown. Add cumin seeds and ginger garlic paste. Cook for 3 more minutes on high heat.
- Now add all of the spices and cook the chicken with spices for about 5 minutes. Add 1/2 a cup of yogurt, mix it well and give another 2 minutes.
Mix Gravy with Chicken
- Add the blended vegetables and mix.
- Cover the pot and cook on medium-low heat for 15 minutes.
- Add 2 tbsp of heavy cream. Garnish with green chilies and enjoy!
Video
Notes
- The green chilies we need in this recipe are mild in taste.
- Adjust the spices to your liking.