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Ingredients:
Butter Sauce or Makhani Gravy:
1 Large Onion
2 Ripe Roma/Bangalore Tomatoes
2 Green Chillies
1 Tbsp Ginger and Garlic Paste
5 Cloves Garlic
1 Tbsp Garam Masala or Kitchen King Masala
1 Tbsp Chilly Powder
1/2 Tsp Tuemeric Powder
1 Tbsp Coriander Powder
1/2 Tsp Dried Fenugreek leaves (Kasurimethi)
100 ML Full Fat Milk
1 1/2 Tbsp Butter and 1 Tbsp Butter for Garnish
Salt as per taste.
200 Grams Chicken Breasts
1 Tbsp Chilly Powder
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Coriander
1 Tsp Garam masala or Kitchen King Masala
1/2 Tsp Dried Fenugreek Leaves (Kasuri Methi)
1 Tbsp Mustard Oil + 1 Tbsp Sunflower Oil
Salt as per taste.
100 Grams Paneer (Cottage Cheese)
100 Grams Chicken or Pork Sausages
1 Capsicum
1 Cup Cauliflower Florets
2 Tbsp Chilly Powder
2 Tbsp Garam Masala
Salt as per taste
Oil as required...
Peel, wash and slice the onions. Chop the tomatoes in large chunks. Peel, Wash and reserve garlic pods. Remove the caps from chillies reserve for the makhani sauce.
Chop the chicken breast into bite size cubes. Wash twice pat dry and reserve.
Remove the cap and seeds of capsicum. Chop capsicum into large bite size chunks reserve.
Chop Paneer into cubes and reserve.
Clean Cauliflower ahead of time reserve. Link to my blog how to clean cauliflower please click here.
Watch the video how to clean cauliflower...
In a wok heat butter on medium flame.
Add garlic pods and fry for a minute. Add the onion, chillies, ginger and garlic paste fry till raw flavor reduces and onion starts to turn light pink.
Add tomatoes and spice powder chilly powder, turmeric powder, coriander powder, garam masala, and dried fenugreek leaves fry all the ingredients on medium flame for a minute.
Add 1 1/2 cups water and 1 tsp salt stir well cover and allow all the ingredients to cook.
Once the tomato and onion has reduced and turned into a mushy consistency place the flame on high allow the moisture to evaporate.
Once the moisture has evaporated remove from flame allow to cool and add to a mixer jar, grind to form a smooth paste.
Transfer the ground masala paste to a wok, check for salt add if needed.
Dilute the masala gravy with 1/4 cup water and full fat milk, place on medium flame allow the sauce to reduce a bit.
Once reduced to desired consistency remove from flame, we can reheat again and serve hot.
Heat mustard oil and sunflower oil on a tawa or skillet on medium flame.
Add the prepped chicken to the oil along with ginger and garlic paste, chilly powder, turmeric powder, coriander powder and 1 tsp salt.
Toss and coat the chicken in the masala. Add 1/2 cup water cover and cook the chicken until well done.
Once the chicken has cooked place on high flame allow excess moisture to evaporate fry until chicken form a crispy texture remove and reserve.
Wok Tossed Veggies and Sausages:
Start with cooking the cauliflower first. Heat a wok with a tsp of oil or butter. Add cauliflower along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporate in the cauliflower. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.
We need not cook the capsicum to much let it be crunchy. Using the same wok heat with a tsp of oil or butter. Add capsicum along with 1/4 tsp each of chilly powder and garam masala. Add salt as per taste toss to coat sprinkle water and cook until masala has incorporate in the capasicum. Allow excess moisture to evaporate fry for a minute and reserve in a serving bowl.
Assemble all the condiments in small serving dishes. Slice large chunky breads. Heat up all the ingredients before serving. Place the makhani sauce in a serving wok top with butter and serve the condiments and bread. Pick choice of meat, bread or veggies, dip in sauce and enjoy 😉
If your planning a party or special occasion, plan ahead of time prep all the condiments and sauce we can store it in a airtight container and freeze until use.
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