To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs.
Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl. Mix well to form a uniform mixture.
Prepare lemon sized meatballs and keep it aside.
In a skillet, add 3 tablespoons of oil, place the prepared meatballs and shallow fry them until the chicken is cooked and the outer part of the meatball is crisp.
Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside.
The next step is to prepare the gravy. Heat 2 tablespoons of butter in a heavy bottomed pan on low flame.
Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds.
Add the roughly chopped onions and cook till they become soft and translucent. Add the ginger garlic paste, cook until the raw smell goes away. This will take about 2 minutes.
After 2 minutes, add in the tomatoes, cashews, salt and a little water. Cover and cook till the tomatoes are mushy and soft. Turn off the flame and let the mixture cool.
Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water.
In the same kadai, add some more oil. Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes.
Next, add in the cream, kasuri methi, salt and garam masala. Cook for about a minute.
Mix in the honey little by little while adjusting the balance of sweet and tangy. Mix everything properly.
Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes.
Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and fresh cream.
Your Chicken Meatballs In A Makhni Gravy is ready to be served.
Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice along with a Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.