Chicken Meatballs In A Makhni Gravy Recipe

Step 1: To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs

Step 2: Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl

Step 3: Mix well to form a uniform mixture

Step 4: Prepare lemon sized meatballs and keep it aside

Step 5: In a skillet, add 3 tablespoons of oil, place the prepared meatballs and shallow fry them until the chicken is cooked and the outer part of the meatball is crisp

Step 6: Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside

Step 7: The next step is to prepare the gravy

Step 8: Heat  2 tablespoons of butter in a heavy bottomed pan on low flame

Step 9: Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds

Step 10: Add the roughly chopped onions and cook till they become soft and translucent

Step 11: Add the ginger garlic paste, cook until the raw smell goes away

Step 12: This will take about 2 minutes

Step 13: After 2 minutes, add in the tomatoes, cashews, salt and a little water

Step 14: Cover and cook till the tomatoes are mushy and soft

Step 15: Turn off the flame and let the mixture cool

Step 16: Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water

Step 17: In the same kadai, add some more oil

Step 18: Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes

Step 19: Next, add in the cream, kasuri methi, salt and garam masala

Step 20: Cook for about a minute

Step 21: Mix in the honey little by little while adjusting the balance of sweet and tangy

Step 22: Mix everything properly

Step 23: Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes

Step 24: Turn off the flame and transfer to a serving dish

Step 25: Garnish with coriander leaves and fresh cream

Step 26: Your Chicken Meatballs In A Makhni Gravy is ready to be served

Step 27: Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice along with a Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner