Chicken Meatballs in Makhni Gravy: A Delicious North Indian Delight
Recipe Overview
Chicken Meatballs in Makhni Gravy is a perfect combination of juicy chicken meatballs and a rich, creamy tomato-based gravy that brings warmth and depth of flavor. The crispy meatballs are shallow-fried to perfection, then gently simmered in a flavorful, tangy makhni sauce, made with spices, fresh cream, and honey. This dish is an excellent choice for a comforting weeknight meal, ideal when served with soft phulkas or aromatic jeera rice. This North Indian delicacy blends traditional cooking techniques with a touch of sweetness and spice to create a delicious and satisfying dish.
Ingredients
For the Chicken Meatballs:
| Ingredient | Quantity |
|---|---|
| Minced chicken | 500 grams |
| Onion | 1 (finely chopped) |
| Garlic cloves | 8 (finely chopped) |
| Green chillies | 3 (finely chopped) |
| Whole wheat bread crumbs | 1/4 cup |
| Salt | To taste |
| Sunflower oil | For shallow frying |
For the Makhni Gravy:
| Ingredient | Quantity |
|---|---|
| Onion | 1 (roughly chopped) |
| Tomatoes | 5 (blanched and chopped) |
| Ginger garlic paste | 2 tablespoons |
| Dry red chillies | 5 |
| Cardamom pods (Elaichi) | 2 |
| Mace (Javitri) | 1 |
| Bay leaf (Tej Patta) | 1 |
| Honey | 2 tablespoons |
| Fresh cream | 3 tablespoons |
| Garam masala powder | 1 teaspoon |
| Kasuri methi (Dried fenugreek leaves) | 1 tablespoon |
| Sunflower oil | 1 tablespoon |
| Butter | 2 tablespoons |
| Coriander leaves (for garnish) | 2 sprigs |
| Water | 3/4 cup |
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Servings
4 servings
Cuisine
North Indian
Course
Main Course
Diet
Non-Vegetarian
Instructions
Step 1: Prepare the Chicken Meatballs
- In a mixing bowl, combine the minced chicken, finely chopped onions, garlic, green chillies, and salt. Mix thoroughly to form a smooth and uniform mixture.
- Shape the mixture into small lemon-sized meatballs and set them aside.
- Heat 3 tablespoons of sunflower oil in a skillet over medium heat. Once the oil is hot, carefully place the meatballs in the skillet and shallow fry them until they turn golden brown and crispy on the outside, and the chicken is cooked through on the inside.
- Once done, remove the meatballs from the skillet and drain them on a paper towel to absorb the excess oil. Set them aside.
Step 2: Prepare the Makhni Gravy
- 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, releasing their aromatic flavors.
- Add the roughly chopped onions to the pan and cook them until they become soft and translucent, which should take about 5-7 minutes.
- Add the ginger garlic paste and cook for 2 minutes until the raw smell disappears.
- Once the ginger garlic paste has cooked, add the chopped tomatoes, dry red chillies, cashews, and salt. Add a small splash of water and cover the pan to cook the mixture until the tomatoes turn soft and mushy, around 7-10 minutes.
- Turn off the heat and let the mixture cool down. Once cooled, transfer the mixture to a blender and grind it into a smooth paste, adding a little water if necessary to achieve the right consistency.
Step 3: Simmer the Gravy and Combine
- In the same pan, heat 1 tablespoon of sunflower oil over medium heat. Once the oil is hot, add the bay leaf, followed by the tomato-onion paste you just prepared. Cook the mixture for 5-7 minutes, allowing the flavors to meld together.
- Add the fresh cream, kasuri methi, salt, and garam masala powder. Stir well and cook for another minute, allowing the gravy to thicken slightly.
- Slowly add honey to the gravy, adjusting the balance of sweetness and tanginess to your taste. Stir well to incorporate the honey fully into the sauce.
- Gently drop the shallow-fried meatballs into the gravy. Stir carefully to coat the meatballs with the sauce, then cover the pan and simmer on low heat for about 5 minutes. This will allow the meatballs to absorb the flavors of the gravy.
Step 4: Final Touches
- Turn off the flame and transfer the chicken meatballs and gravy into a serving dish.
- Garnish with freshly chopped coriander leaves and a drizzle of fresh cream to enhance the richness of the dish.
Serving Suggestions
Chicken Meatballs in Makhni Gravy is best served with hot phulkas or fragrant jeera rice. For a balanced meal, pair it with a refreshing Moong Sprouts Salad with grated carrots and cucumber. This dish is perfect for a comforting weekday dinner or for entertaining guests on special occasions.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 450-500 kcal |
| Protein | 30-35g |
| Carbohydrates | 10-12g |
| Fat | 30g |
| Fiber | 2g |
| Sodium | 600-700mg |
Pro Tips for Success
- For Crispy Meatballs: Make sure the oil is hot before adding the meatballs to the skillet. This ensures that the meatballs crisp up quickly without absorbing too much oil.
- Gravy Consistency: If the gravy becomes too thick while cooking, simply add a little water or stock to adjust the consistency.
- Adjusting Sweetness: Honey is used in this recipe to balance the tanginess of the tomatoes and spices. You can adjust the amount based on your personal preference for sweetness.
- Spice Level: If you prefer a milder dish, reduce the number of green chillies and dry red chillies. Conversely, for extra heat, feel free to add more chillies.
Chicken Meatballs in Makhni Gravy brings together the rich flavors of North India with tender chicken meatballs and a creamy, spiced sauce. The combination of garam masala, kasuri methi, and honey creates a perfect balance of savory and sweet, making this dish an unforgettable culinary experience. Enjoy it with your favorite Indian bread or rice for a fulfilling meal!
