A perfect morning; an indulgence of preparing a perfect Chicken curry (yes for me perfection is synonymous with food); some Vodka some nuts some spices and then I ended on making Makhmali Chicken!
This one is an accidental recipe of mine!!!!! Initially, I have a plan to make Chicken Korma but while checking my kitchen store I discovered I don’t have certain ingredients there…… Then I thought let’s replace some of the ingredients and I’ve ended with my invention which I named “Makhmali Chicken”. I have flambéed my chicken with chocolate flavored vodka but Hubby is opined that Rum would do better than Chocó Vodka” ….. This is what I know about Makhmali chicken apart from the fact that this dish turned out to be a winner and one of the family favorite!
- Chicken with bone: 750 g
- Cumin powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp.
- Salt: 1 Tsp.
- Red Pepper Powder: 1 Tsp.
- Turmeric powder: 1 Tsp.
- Brown sugar: 12 Tsp.
- Mustard Oil: 2 Tbsp.
- Cumin Powder: 1 Tsp.
- Coriander Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp.
- Salt: 1 Tsp. (or according to taste)
- Red Pepper Powder: 1 Tsp.
- Brown sugar: ½ Tsp.
- Mace / Javitri Powder: 1 Tsp.
- Turmeric powder: 1 Tsp.
- Bay leaf: 1
- Dry red chili: 2
- Coconut Powder: 2 Tbsp.
- Posto / Poppy seed paste: 2 Tbsp.
- Onion: 5 (big size)
- Ginger paste: 2 Tsp.
- Garlic Paste: 3 Tsp.
- Green Chili: 4-5 (according to taste)
- Tomato: 2 big sized (puréed)
- Sour Curd: 150 g
- Full cream: 100 g
- Mustard Oil: 5 Tbsp.
- Ghee: 1 Tbsp.
- Almond: 50 g (smooth paste)
- Chocolate Vodka: ½ Cup
- Clean chicken pieces properly and marinate chicken overnight with the ingredients mentioned under the “Marinade” head.
- Heat mustard oil in a pan deep fry sliced onions till those turn deep brown to prepare “Beresta “.
- Boil three onions and make a smooth paste of the same with green chili.
- Heat mustard oil as well as ghee in a deep non-stick pan and temper it with bay leaf and dry red chili.
- After that add boiled onion-chili paste and fry for 5 minutes in medium flame then add both ginger and garlic paste and fry for 5 minutes.
- Now dd both almond paste and posto paste and fry for 5 minutes.
- Add tomato paste and sour curd and fry for another 3-5 minutes.
- At this point add all the spice powders and again fry for 2 minutes.
- Add chicken pieces and fry for 15 minutes in low flame.
- Now add 3 cups boiled water and cover the chicken with lead and cook the chicken till the chicken soften and till the gravy turns “MAKHMALI”.
- Add full cream and mix properly.
- Now the final step! Flambé chocolate flavored vodka in a big round spoon and add directly to the chicken ( you can use Rum also ).
- Garnish “MAKHMALI CHICKEN” with beresta.
- Enjoy “MAKHMALI CHICKEN” with Paratha/ Roti/ Peas Pulao/ Ghee Bhat.
Other Chicken Recipes apart from Makhmali Chicken from Debjanir Rannaghar:
Try Bangladeshi Chicken Roast or Kolkata style Chicken Bharta or Bengali Chicken Stew
Have you tried the Makhmali Chicken Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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