Chicken Meatballs In A Makhni Gravy Recipe
A non-veg North Indian Recipes recipe with chicken - cleaned and minced, onion, cloves garlic - finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballs - 2
Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl
chicken - cleaned and minced(500 grams)onion(1)cloves garlic - finely chopped(8)green chillies - finely chopped(3)salt - as per you tasteonion - roughly chopped(1)tablespoons ginger garlic paste(2)dry red chillies(5) - 3
Mix well to form a uniform mixture
- 4
Prepare lemon sized meatballs and keep it aside
sunflower oil - for shallow frying the meatballs - 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
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballstablespoons ginger garlic paste(2)tablespoons honey(2)tablespoons fresh cream(3)tablespoons sunflower oil(1) - 6
Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside
sunflower oil - for shallow frying the meatballs - 7
The next step is to prepare the gravy
- 8
Heat 2 tablespoons of butter in a heavy bottomed pan on low flame
tablespoons ginger garlic paste(2)tablespoons honey(2)tablespoons fresh cream(3)tablespoons sunflower oil(1)butter(2 tablespoon) - 9
Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds
cardamom (elaichi) pods/seeds(2)mace (javitri)(1)butter(2 tablespoon) - 10
Add the roughly chopped onions and cook till they become soft and translucent
onion(1)cloves garlic - finely chopped(8)green chillies - finely chopped(3)onion - roughly chopped(1) - 11
Add the ginger garlic paste, cook until the raw smell goes away
cloves garlic - finely chopped(8)tablespoons ginger garlic paste(2) - 12
This will take about 2 minutes
- 13
After 2 minutes, add in the tomatoes, cashews, salt and a little water
salt - as per you tastetomato(5)water(3/4 cup) - 14
Cover and cook till the tomatoes are mushy and soft
tomato(5) - 15
Turn off the flame and let the mixture cool
- 16
Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water
tablespoons ginger garlic paste(2)water(3/4 cup) - 17
In the same kadai, add some more oil
- 18
Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes
onion(1)onion - roughly chopped(1)tomato(5)bay leaf (tej patta)(1)garam masala powder(1 teaspoon) - 19
Next, add in the cream, kasuri methi, salt and garam masala
salt - as per you tastetablespoons fresh cream(3)garam masala powder(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 20
Cook for about a minute
- 21
Mix in the honey little by little while adjusting the balance of sweet and tangy
tablespoons honey(2) - 22
Mix everything properly
- 23
Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes
sunflower oil - for shallow frying the meatballs - 24
Turn off the flame and transfer to a serving dish
- 25
Garnish with coriander leaves and fresh cream
tablespoons fresh cream(3)sprig coriander (dhania) leaves(2) - 26
Your Chicken Meatballs In A Makhni Gravy is ready to be served
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballs - 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
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballs
Rate this recipe
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Chicken Meatballs In A Makhni Gravy Recipe
A non-veg North Indian Recipes recipe with chicken - cleaned and minced, onion, cloves garlic - finely chopped. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
27 steps- 1
To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballs - 2
Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl
chicken - cleaned and minced(500 grams)onion(1)cloves garlic - finely chopped(8)green chillies - finely chopped(3)salt - as per you tasteonion - roughly chopped(1)tablespoons ginger garlic paste(2)dry red chillies(5) - 3
Mix well to form a uniform mixture
- 4
Prepare lemon sized meatballs and keep it aside
sunflower oil - for shallow frying the meatballs - 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
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballstablespoons ginger garlic paste(2)tablespoons honey(2)tablespoons fresh cream(3)tablespoons sunflower oil(1) - 6
Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside
sunflower oil - for shallow frying the meatballs - 7
The next step is to prepare the gravy
- 8
Heat 2 tablespoons of butter in a heavy bottomed pan on low flame
tablespoons ginger garlic paste(2)tablespoons honey(2)tablespoons fresh cream(3)tablespoons sunflower oil(1)butter(2 tablespoon) - 9
Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds
cardamom (elaichi) pods/seeds(2)mace (javitri)(1)butter(2 tablespoon) - 10
Add the roughly chopped onions and cook till they become soft and translucent
onion(1)cloves garlic - finely chopped(8)green chillies - finely chopped(3)onion - roughly chopped(1) - 11
Add the ginger garlic paste, cook until the raw smell goes away
cloves garlic - finely chopped(8)tablespoons ginger garlic paste(2) - 12
This will take about 2 minutes
- 13
After 2 minutes, add in the tomatoes, cashews, salt and a little water
salt - as per you tastetomato(5)water(3/4 cup) - 14
Cover and cook till the tomatoes are mushy and soft
tomato(5) - 15
Turn off the flame and let the mixture cool
- 16
Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water
tablespoons ginger garlic paste(2)water(3/4 cup) - 17
In the same kadai, add some more oil
- 18
Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes
onion(1)onion - roughly chopped(1)tomato(5)bay leaf (tej patta)(1)garam masala powder(1 teaspoon) - 19
Next, add in the cream, kasuri methi, salt and garam masala
salt - as per you tastetablespoons fresh cream(3)garam masala powder(1 teaspoon)kasuri methi (dried fenugreek leaves)(1 tablespoon) - 20
Cook for about a minute
- 21
Mix in the honey little by little while adjusting the balance of sweet and tangy
tablespoons honey(2) - 22
Mix everything properly
- 23
Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes
sunflower oil - for shallow frying the meatballs - 24
Turn off the flame and transfer to a serving dish
- 25
Garnish with coriander leaves and fresh cream
tablespoons fresh cream(3)sprig coriander (dhania) leaves(2) - 26
Your Chicken Meatballs In A Makhni Gravy is ready to be served
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballs - 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
chicken - cleaned and minced(500 grams)sunflower oil - for shallow frying the meatballs
Rate this recipe
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