Makhmali chicken gravy

5 from 1 vote

Makhmali chicken gravy is smooth and velvety with lots of flavors. If you want to try a chicken recipe that has lots of gravy but is different than regular shorba then this recipe is for you

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: Makhmali Chicken Gravy

Servings:

Calories: 1406kcal

Author: Saba Ahmad

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

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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

Note:

The green chilies we need in this recipe are mild in taste.
Adjust the spices to your liking.

Nutrition