|Makhni gravy..this is paneer|
You will enjoy the aroma and flavor and wouldn’t prefer eating outside if you love cooking and dwelling in the aroma of Kasturi Methi and real butter and Cream………indulging enough!!
I love this recipe with Roasted Chicken and hence sharing the recipe where you will find the Chicken moist and Succulent as well.
Here is the recipe of the makhni :
it’s very simple.
Mix and reduce to a sauce like consistency:
Tomatoes (1k), water (1l), ginger paste (10g), garlic paste (10g), green chili (5), red chili powder (5g), cloves (8), green cardamom (7) and salt.
Puree when done (fish out cloves and cardamom) and bring to boil.
Add 150g butter, 150g cream, 10g kasuri methi.
mix with chicken/paneer as required.
This recipe is from the book called ” Prasad ” Cooking with Indian Masters by J Inder Singh Kalra (Jiggs Kalra).