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We hope you got insight from reading it, now let’s go back to homemade chicken sausages in tomato makhani gravy recipe. To make homemade chicken sausages in tomato makhani gravy you only need 38 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Homemade Chicken Sausages in Tomato Makhani Gravy:

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

Instructions to make 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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