Name: CHOOZA KHAAS MAKHANI
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 8 EACH CHICKEN (LEG); 30 ML VINEGAR (FIRST MARINATION); 30 ML WHITE WINE (FIRST MARINATION); 40 GRAM GARLIC & GINGER (PASTE, FIRST MARINATION); 150 GRAM YOGHURT (Second marination); 30 GRAM CHEESE (Processed, Second marination); 30 ML CREAM (Second marination); 500 GRAM BUTTER (THE GRAVY); 15 ML OIL (THE GRAVY); 15 GRAM GARAM MASALA (Powder, THE GRAVY); 200 GRAM BOILED ONION (Paste, THE GRAVY); 40 GRAM GINGER & GARLIC (Paste, THE GRAVY); 200 GRAM YOGHURT (THE GRAVY); 30 GRAM ALMOND PASTE (THE GRAVY); 100 ML CREAM (THE GRAVY); 2 GRAM MACE POWDER (THE GRAVY); 1 GRAM SAFFRON (THE GRAVY); 15 ML LEMON JUICE (THE GRAVY); 10 GRAM KASTURI METHI (Powder, THE GRAVY); 2000 GRAM TOMATO PUREE (THE GRAVY); DASH OF CREAM (GARNISH); CORIANDER LEAVES (GARNISH)

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CHOOZA KHAAS MAKHANI — Formulation & Method | CuliNect