Chicken Makhmal

Ingredients

• 500 g chicken (cut into bite-sized pieces)
• 1 tsp black pepper
• 1 tbsp lemon juice
• 0.5 cup yogurt
• 2 tbsp butter
• 2 onion (roughly chopped)
• 1 inch ginger (peeled and sliced)
• 0.25 cup cashews
• 1 cup water (for boiling aromatics)
• 3 green chilli
• 0.25 cup fresh coriander (chopped)
• 1 tsp sugar
• 0.25 cup fresh cream

Steps

1. 1

   In a bowl, marinate the chicken pieces with black pepper, lemon juice, and yogurt. Set aside to marinate for at least 20 minutes.

2. 2

   In a pan, combine the chopped onion, ginger, cashews, and water. Bring to a boil and cook until the onions are soft.

3. 3

   Once cooked, drain the excess water and blend the onion-cashew mixture into a smooth paste.

4. 4

   Heat butter in a large pan or kadai.

5. 5

   Add the marinated chicken to the pan and sauté until the chicken is sealed and starts to turn golden.

6. 6

   Stir in the prepared onion-cashew paste and mix well with the chicken.

7. 7

   Add slit green chillies and chopped coriander to the pan.

8. 8

   Season with a little sugar to balance the flavors.

9. 9

   Pour in the fresh cream and stir gently to create a smooth, velvety gravy.

10. 10

    Simmer for a few minutes until the chicken is fully cooked through and the sauce has reached your desired consistency.

Notes

The quantities for spices and aromatics were estimated based on standard Indian culinary ratios for 500g of chicken as the visual source provided ingredient names without explicit measurements.

Nutrition per serving

• chicken
• curry
• creamy
• Indian
• dinner
• main course