I kid you not the world famous chicken Makkhanwala can now be made in your very own kitchen right from scratch.
Kundan Lal Gujral from Peshawar founder of Moti Mahal and the original innovator of Chicken Makkhanwala essentially developed this dish to use up the left over tandoori chicken. With dollops of cream and a sweet and sour tomato base gravy this was a sure fire winner especially on a cold day. It is no surprise then that this has come to epitomise Indian Cooking with everybody and his aunt claiming to have the original recipe or a recipe just like the original. This dish has travelled the world and you can literally have chicken makhani from Delhi to Guangzhou
But what do you do when you don’t have tandoori chicken? Moreover what do you do when you have just 15 minutes to whip up a curry?
Simple all you need is
- 250 g boneless chicken
- 1/2 tspn garlic ginger paste
- 1/4 tspn turmeric powder
- 1/4 tspn red chilli powder ( more if you really like it hot and fiery)
- 1/4 tspn garam masala powder
- Salt to taste
- 1/2 tspn dried onion seed
- 1 tomato quartered
- 2 tablespoons tomato puree
- 1 tbspn finely chopped fresh coriander
- 2 tspns sugar
Make into a paste
- 1 medium sized onion
- 6 blanched almonds ( soak for 2 hours or boil in water and remove skins)
- 1/4 tspn methi seeds ( soak for 2 hours or boil in water with almonds)
- 2-3 curry leaves
For the tempering
- 2-3 tablespoons oil
- 1 generous dollop of Amul butter
So now that you’ve got all the ingredients together, here’s what you do
- Wash and pat dry the boneless chicken. Cut into 1 ” strips or chunks. Rub with salt, garlic ginger paste, turmeric, chilli powder and garam masala
- Heat up the oil in a pressure pan and when hot, add in the butter.
- Add the chicken pieces with the masala and stir fry on high heat for a minute or so
- Add the paste and continue sauteing
- Add the tomato puree and dried onion leaves, chopped coriander and the sugar.
- Mix well and add just a dash of water.
- Put on the pressure pan lid and allow to cook for 3 whistles.
- Slowly let the pressure off and serve hot with phulka or naan.