🍗 Chicken Kadhai Using  Makhani Gravy 

Ingredients (Serves 2–3 portions)

🔸 For Chicken:

• Chicken (bone-in or boneless) – 300 g

• Oil – 1 tbsp

• Ginger-garlic paste – 1 tsp

• Kashmiri red chili powder – ½ tsp

• Turmeric – a pinch

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

🔸 Vegetables:

• Onion – 1 medium (petals or diced)

• Capsicum (green/red) – ½ cup (diced or julienned)

• Tomato – 1 small (sliced thin or wedges)

• Green chili – 1 (slit)

🔸 For the Gravy:

• Ready Makhani Gravy – 250 g

• Water – 60–80 ml

• Tomato ketchup – 1 tsp (optional)

• Crushed coriander seeds – ½ tsp

• Crushed black pepper – ¼ tsp

• Kasuri methi – ½ tsp (crushed)

• Fresh cream – 1 tbsp (optional for richness)

🔥 Step-by-Step Process

Step 1: Sear the Chicken

1. Heat 1 tbsp oil in a kadai or deep pan.

2. Add chicken pieces and sauté for 2–3 minutes until lightly seared.

3. Add 1 tsp ginger-garlic paste and sauté for another 1–2 minutes.

4. Add chili powder, turmeric, coriander powder, garam masala, and salt.

5. Mix and cook for another 2 minutes. Chicken should be half done.

Step 2: Add Vegetables

1. Add onion petals and capsicum, sauté on high flame for 1 minute (retain crunch).

2. Add tomato slices and slit green chili.

3. Toss all together on medium-high flame for 1–2 minutes.

Step 3: Add Makhani Gravy & Simmer

1. Add 250 g ready makhani gravy and 60–80 ml water.

2. Mix well and bring to a boil.

3. Add crushed coriander seeds and black pepper for the kadhai-style punch.

4. Cover and cook on low-medium flame for 8–10 minutes or until chicken is cooked and tender.

5. Add 1 tsp ketchup (optional) and mix.

Step 4: Final Finish

1. Crush ½ tsp kasuri methi and sprinkle.

2. Add 1 tbsp cream (optional) and mix gently for a rich finish.

3. Simmer uncovered for 1 minute to bring the masala together.

🍽️ Final Plating

• Serve sizzling hot in a kadhai or deep bowl.

• Garnish with coriander, julienned ginger, or capsicum strips.

• Pair with naan, tandoori roti, or steamed basmati rice.