Chicken Meatballs In A Makhni Gravy Recipe by Archana’s Kitchen

  • To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs.

  • Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl. Mix well to form a uniform mixture. 

  • Prepare lemon sized meatballs and keep it aside. 

  • 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. 

  • Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside. 

  • The next step is to prepare the gravy. Heat  2 tablespoons of butter in a heavy bottomed pan on low flame.

  • Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds.

  • Add the roughly chopped onions and cook till they become soft and translucent. Add the ginger garlic paste, cook until the raw smell goes away. This will take about 2 minutes.

  • After 2 minutes, add in the tomatoes, cashews, salt and a little water. Cover and cook till the tomatoes are mushy and soft. Turn off the flame and let the mixture cool. 

  • Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water. 

  • In the same kadai, add some more oil. Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes. 

  • Next, add in the cream, kasuri methi, salt and garam masala. Cook for about a minute.

  • Mix in the honey little by little while adjusting the balance of sweet and tangy. Mix everything properly.

  • Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes. 

  • Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and fresh cream. 

  • Your Chicken Meatballs In A Makhni Gravy is ready to be served. 

  • 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.

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    Author: DelhiStyle

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