Chicken Meatballs in Makhni Gravy Recipe
Description:
Chicken Meatballs in Makhni Gravy is a delightful fusion of the classic Butter Chicken recipe, elevated by tender, flavourful chicken meatballs. These meatballs, seasoned with a medley of onions, garlic, and green chillies, are then simmered in a rich, creamy Makhni gravy. A hint of honey balances the tanginess, while fresh cream adds richness, resulting in a mouthwatering dish that is sure to please everyone at your table.
Cuisine: North Indian
Course: Main Course
Diet: Non-Vegetarian
Ingredients:
| For the Meatballs | Quantity |
|---|---|
| Minced Chicken (cleaned) | 500 grams |
| Onion (finely chopped) | 1 medium |
| Garlic (finely chopped) | 8 cloves |
| Green Chillies (finely chopped) | 3 |
| Whole Wheat Bread Crumbs | 1/4 cup |
| Salt | To taste |
| Oil (for shallow frying) | As needed |
| For the Makhni Gravy | Quantity |
|---|---|
| Onion (roughly chopped) | 1 medium |
| Tomatoes (roughly chopped) | 5 |
| Ginger Garlic Paste | 2 tablespoons |
| Dry Red Chillies | 5 |
| Cardamom Pods/Seeds | 2 |
| Mace (Javitri) | 1 piece |
| Bay Leaf (Tej Patta) | 1 |
| Honey | 2 tablespoons |
| Fresh Cream | 3 tablespoons |
| Garam Masala Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Oil | 1 tablespoon |
| Butter (Salted) | 2 tablespoons |
| Coriander Leaves (Cilantro) | 2 sprigs |
| Water | 3/4 cup |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4
Instructions:
Step 1: Preparing the Chicken Meatballs
- Make the Meatballs: In a mixing bowl, combine the minced chicken, finely chopped onion, garlic, green chillies, salt, and bread crumbs. Mix thoroughly until everything is well incorporated and forms a uniform mixture.
- Shape the Meatballs: Use your hands to form small lemon-sized meatballs. Set them aside.
- Shallow Fry the Meatballs: Heat about 3 tablespoons of oil in a skillet over medium heat. Once the oil is hot, carefully add the meatballs and shallow fry them until they turn golden brown and crisp on the outside, ensuring the chicken is cooked through. Remove the meatballs from the skillet and place them on a paper towel to drain any excess oil. Set them aside for later.
Step 2: Preparing the Makhni Gravy
- Prepare the Gravy Base: In a heavy-bottomed pan, heat 2 tablespoons of butter over low heat. Once the butter has melted, add the cardamom pods, mace, and sauté them for about 15 seconds until aromatic.
- Cook the Onions: Add the roughly chopped onions to the pan and sauté them until they become soft and translucent.
- Add Ginger Garlic Paste: Add the ginger garlic paste to the onions and cook for about 2 minutes, until the raw smell dissipates.
- Cook the Tomatoes: Add the chopped tomatoes, cashews, and a pinch of salt. Pour in a little water, cover the pan, and cook until the tomatoes become soft and mushy (about 7-10 minutes).
- Blend into a Smooth Paste: Once the tomato mixture has cooled down slightly, transfer it to a blender and grind it into a smooth paste, adding a little water if needed.
Step 3: Cooking the Makhni Gravy
- Cook the Gravy: In the same pan, add 1 tablespoon of oil. Once hot, add the bay leaf and pour in the blended tomato-onion masala paste. Cook the mixture for 5-7 minutes, allowing the flavors to meld together.
- Add the Cream and Spices: Stir in the fresh cream, kasuri methi, garam masala powder, and a pinch of salt. Let it simmer for a minute or two to combine all the ingredients.
- Balance the Flavors: Gradually add the honey, tasting as you go, to balance the sweet and tangy flavors of the gravy. Stir well.
- Add the Meatballs: Gently drop the fried chicken meatballs into the simmering gravy. Cover the pan and let the meatballs cook in the gravy for another 5 minutes, allowing them to absorb the flavors of the sauce.
Step 4: Final Touches
- Garnish and Serve: Turn off the heat and transfer the Chicken Meatballs in Makhni Gravy to a serving dish. Garnish with freshly chopped coriander leaves and a swirl of fresh cream for a rich finish.
Serving Suggestions:
Serve the Chicken Meatballs in Makhni Gravy with soft Phulkas (Indian flatbreads) or aromatic Jeera Rice (cumin rice). A light and refreshing Moong Sprouts Salad with grated carrots and cucumber will make a perfect side dish to complement the meal.
Notes:
- Adjusting the Spice Level: If you prefer a milder dish, reduce the number of green chillies and dry red chillies used in the recipe.
- Vegan Variation: For a vegan version, substitute the chicken meatballs with plant-based meatballs and use coconut cream instead of dairy cream.
