Why it’s called “Makhmali” → Because the gravy is creamy, silky, and smooth like velvet 😍
📝 Ingredients
- 500 g chicken (bone-in or boneless)
- 2 medium onions (sliced)
- 2 tbsp cashews + 1 tbsp melon seeds (soaked & ground)
- ½ cup fresh cream / thick curd
- 2 green chilies (slit)
- 1 tbsp ginger-garlic paste
- ½ tsp cardamom powder
- 1 tsp white pepper powder (or black pepper if not available)
- 1 bay leaf
- 2 tbsp ghee + 1 tbsp oil
- Salt to taste
- Fresh coriander & a few saffron strands (for garnish, optional)
👩🍳 Method
- Marinate chicken with curd/cream, ginger-garlic paste, pepper, and salt. Keep for 30 mins.
- Heat ghee + oil, add bay leaf, onions → sauté until soft & golden.
- Add marinated chicken → cook on medium until sealed.
- Stir in cashew-melon paste + little water → cook until chicken is tender.
- Add cream, cardamom powder, green chilies → simmer for 5 mins on low flame.
- Garnish with saffron strands & coriander.
🍽️ Serving Suggestion
- Best enjoyed with butter naan, rumali roti, or jeera rice.
- Mild, creamy & royal—perfect for dinner parties or festive meals.
