Homemade Chicken Sausages in Tomato Makhani Gravy
Homemade Chicken Sausages in Tomato Makhani Gravy

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Homemade Chicken Sausages in Tomato Makhani Gravy is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Homemade Chicken Sausages in Tomato Makhani Gravy is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook homemade chicken sausages in tomato makhani gravy using 38 ingredients and 10 steps. Here is how you can achieve that.

Composition needed to make Homemade Chicken Sausages in Tomato Makhani Gravy:

  1. Chicken Sausage -
  2. 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
  3. 1 small onion, chopped finely
  4. 1 tsp ginger, grated
  5. 2-3 garlic cloves, grated
  6. 1-2 green chilies, chopped
  7. 2 tbsp coriander leaves
  8. 2-3 tbsp grated cheese
  9. to taste salt
  10. 1/4 tsp turmeric powder
  11. 1/2 tsp garam masala powder
  12. 1 tsp lime juice
  13. 2-3 tbsp oil
  14. Tomato Makhani Gravy -
  15. 1 onion, roughly chopped
  16. 2 tomatoes, roughly chopped
  17. 1" ginger
  18. 2-3 garlic cloves
  19. 2 green chilies
  20. 8-10 cashew nuts, soaked for 15 minutes
  21. 3 tbsp oil
  22. 1/2 tsp cumin seeds
  23. 1-2 dry red chilies
  24. 1" cinnamon stick
  25. 2 green cardamoms
  26. 3-4 cloves
  27. 1/4 tsp asafoetida
  28. 1 tsp coriander powder
  29. 1 tsp cumin powder
  30. 1/2 tsp turmeric powder
  31. 1/2 tsp garam masala powder
  32. 1 tbsp red chilli powder
  33. to taste salt
  34. pinch nutmeg powder
  35. 1 tsp kasuri methi, crushed
  36. 2-3 tbsp cream
  37. 1 tbsp coriander leaves, chopped
  38. 1 tsp ghee

Directions to serve Homemade Chicken Sausages in Tomato Makhani Gravy:

  1. Chicken Sausages - In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.
  2. Take a small portion of the dough and form into a log. Place it on a greased aluminium foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.
  3. Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.
  4. Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside.
  5. Gravy - Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside.
  6. Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chilli and asafoetida. Saute for a few seconds.
  7. Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame.
  8. Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well.
  9. Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. Switch off the flame. Add the ghee and coriander leaves.
  10. Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

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