Hotel style makhani gravy. Want to make butter chicken like you dream about? This is the first step. The first step to other great dishes too.
Makhani gravy is a foundational sauce. Think French mother sauces. Just like hotel gravy. A step on the path to a finished dish. The right tool for the job.
This one is for butter chicken. Or anywhere you want to bring big, spiced tomato flavour to your dish.
Makhani gravy is the other gravy in just about every Indian restaurant
Here’s something I bet you didn’t know. Just about every Indian restaurant runs with two base gravies.
There’s one general purpose onion based gravy. It’s used in just about everything.
But there’s another one you never hear about. The butter chicken gravy. This is that gravy. There’s a little twist here though. It’s also an ingredient in other curries.
It’s another tool to the arsenal. For hotel style cooking. Think dal makhani, chicken tikka masala. Bhuna. Rajma. There’s curry magic to be had here.
Hotel style is high end cooking
Pretty good chance you haven’t heard about hotel style. Unless you’re a regular around here. It’s not mainstream. Not yet.
But it’s really, really good. It’s restaurant style cooking. Just not in the way you might know.
Restaurant style is what you get pretty much anywhere you go. It’s good. I make it all the time. A lot of people do. There are lots of restaurant style recipes on glebekitchen. I’m a fan.
But when I want to pull out all the stops. When I want to totally crush it. That’s when I turn to hotel style.
It’s a little more refined. What’s going on in really good Indian restaurant kitchens. High end Indian restaurant cooking. High end cooking. Period.
Restaurant style is one style fits all. It’s fast. It’s relatively easy. And it’s tasty. People love it. I love it.
Hotel style is a more disciplined approach. There are multiple different base gravies.
Think about that for a second. It’s called base gravy for a reason.
Because it’s foundational. The base of what you are cooking. That’s classical cooking discipline. French cuisine has 5 mother sauces. Hotel style has more than 10.
Don’t freak out though. You don’t have to make 10 base gravies. One step at a time. You’re not running a kitchen in an Indian hotel. You’re allowed to just have fun. Between makhani and the hotel gravy you’re in good shape. I’ll probably roll out more in time though. At least one more. Two or three max.
For now you have the two big ones. And the combination of the two. So three variants. That’s already pretty good.
On the matter of cashews
Cashews are a pretty common ingredient in traditional Indian cooking. They add a wonderful richness to dishes. Without being cloying. Or so I’m told.
If you look around glebekitchen you’ll notice there are no cashews anywhere. There’s a reason.
I am allergic to cashews. So this one is tough for me. I developed and tested this recipe with cashews. I tasted it. It was perfect. And it made me unwell.
I also tested the hotel style butter chicken with with and without cashews. The cashew version won. It wasn’t even close.
But this is the last time I’m testing with cashews. All the other recipes I make with makhani gravy will be cashew free. Full disclosure. I’ll probably figure something out using macadamia nuts though.
The pictures are taken with cashews. So if you leave them out it will look different.
And the matter of onions
There are no onions in makhani gravy. Not a shallot. No scallions. There are zero onions here. Madness you say?
Nope. Not madness at all. Butter chicken is proof. Takeaway butter chicken may have onions. But that’s takeaway.
We aren’t talking takeaway here though. This is hotel style. And hotel style is upscale. It’s about going the distance.
On butter and cream
If you are making makhani gravy it needs butter and cream. Makhani means butter. Hard to make it without the star ingredient.
But the timing doesn’t matter as much. You can add butter and cream when you make the gravy. Or you can add it into the final dish.
Technically, it isn’t makhani gravy until you add the butter and cream. But I’m using this gravy in other dishes. Where maybe butter isn’t necessarily right.
So I leave it out. Stop this recipe right before the last step. Add the butter and cream into the final dish. If I need it.
And if I don’t it’s good to go. Like a tomato gravy. Tomato masala. So this is two gravies in one.
Makhani gravy – it’s not just for the best butter chicken you can make
Makhani gravy is an ingredient. It can stand alone. In butter chicken. Dal makhani. Or it can be used together with the regular hotel gravy.
Makhani gravy and chicken tikka is pretty much butter chicken. Not quite. But pretty close.
It’s also a tomato flavour bomb. Perfect for upscale tikka masala. Bhuna. Rajma. That’s where the blend comes in.
A little hotel gravy. A little makhani gravy. And all of a sudden you are down the rabbit hole.
Hello Alice. So very glad to see you here.
makhani gravy – hotel style
Ingredients
Step one ingredients
- 28 oz tomatoes – canned. Make sure there are no other flavours (basil etc). Just tomatoes, juices and salt.
- 2 tsp kashmiri chili powder – less if you want a milder gravy
- 1 tsp kosher salt 2/3 tsp table salt
- 1 small tej patta – Indian bay leaf
- 1 black cardamom whole. A small one. I hear people talk about monster black cardamom that are an inch long. I’m talking 1/2 inch here.
- 4 peppercorns
- 1 inch cassia stick
- 1 tbsp garlic ginger paste
- 1 green chili = jwala aka finger hot, cut in half lengthwise and seeded
- 3 tbsp neutral oil – vegetable, canola etc
- 1/2 cup whole cashews – optional. 1/2 cup is an approximate measure. Depends how much space there is between cashews. 80 grams is what I actually use.
Step two ingredients
- 1/2 cup heavy cream
- 3 tbsp butter
Instructions
Step one
- Put your tomatoes and the juices in the can through a food mill. If you don’t have a foodmill try crushing them with your hands. The goal is to get rid of the stem of each tomato and to get things pretty smushed up. Smushed is a highly technical cooking term. It means smushed. They don’t have to be completely pureed. Everything winds up in a blender later on.
- If you don’t want to smush, you can try cutting the cores out with a small knife and chopping the tomatoes. I’ve even heard a potato ricer works although I’ve never tried that myself.
- Heat the oil in a saucepan large enough to hold all the ingredients over medium low heat.
- Add the whole spices and let them crackle for about a minute. You want to see little bubbles forming around the spices.
- Add the garlic ginger paste and cook until it stops sputtering. This should take under a minute.
- Add the kashmiri chili and salt. Stir to combine and gently fry the chili powder/salt for 30-45 seconds. This is called blooming spices. It’s important. Don’t skip this step.
- Add the crushed tomatoes, the green chili and the cashews if using them. Bring to a simmer, cover loosely and cook for about 45 minutes.
- Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don’t worry.
- At this point you can stop and portion your makhani gravy. Technically it’s not a makhani gravy at this point. It is a tomato masala. And that’s a useful thing for other recipes. That’s what I do. Portion it out in one cup (for butter chicken, dal makhani) or half cup portions (rajma, chicken tikka masala, bhuna etc) and freeze it. I turn it into makhani gravy when I cook the actual final curries. You can approach it either way. I just like the effect of fresh cream and butter on the final dish. If you do go the distance then just add a little extra cream and butter to taste when you make your curries.
Step two
- If you prefer to make the complete makhani gravy up front return the pureed gravy to the saucepan. Bring to a bare simmer. Remove from heat. Mix in your butter and cream.
- Done. Portion out as above or use immediately.
Notes
Nutrition
makhani gravy - hotel style
Ingredients
Step one ingredients
- 28 oz tomatoes - canned. Make sure there are no other flavours (basil etc). Just tomatoes, juices and salt.
- 2 tsp kashmiri chili powder - less if you want a milder gravy
- 1 tsp kosher salt 2/3 tsp table salt
- 1 small tej patta - Indian bay leaf
- 1 black cardamom whole. A small one. I hear people talk about monster black cardamom that are an inch long. I’m talking 1/2 inch here.
- 4 peppercorns
- 1 inch cassia stick
- 1 tbsp garlic ginger paste
- 1 green chili = jwala aka finger hot, cut in half lengthwise and seeded
- 3 tbsp neutral oil - vegetable, canola etc
- 1/2 cup whole cashews - optional. 1/2 cup is an approximate measure. Depends how much space there is between cashews. 80 grams is what I actually use.
Step two ingredients
- 1/2 cup heavy cream
- 3 tbsp butter
Instructions
Step one
- Put your tomatoes and the juices in the can through a food mill. If you don’t have a foodmill try crushing them with your hands. The goal is to get rid of the stem of each tomato and to get things pretty smushed up. Smushed is a highly technical cooking term. It means smushed. They don’t have to be completely pureed. Everything winds up in a blender later on.
- If you don’t want to smush, you can try cutting the cores out with a small knife and chopping the tomatoes. I’ve even heard a potato ricer works although I’ve never tried that myself.
- Heat the oil in a saucepan large enough to hold all the ingredients over medium low heat.
- Add the whole spices and let them crackle for about a minute. You want to see little bubbles forming around the spices.
- Add the garlic ginger paste and cook until it stops sputtering. This should take under a minute.
- Add the kashmiri chili and salt. Stir to combine and gently fry the chili powder/salt for 30-45 seconds. This is called blooming spices. It’s important. Don’t skip this step.
- Add the crushed tomatoes, the green chili and the cashews if using them. Bring to a simmer, cover loosely and cook for about 45 minutes.
- Let cool slightly and puree until smooth (whole spices and all) in a blender. Your blender can handle the whole spices. Don’t worry.
- At this point you can stop and portion your makhani gravy. Technically it’s not a makhani gravy at this point. It is a tomato masala. And that’s a useful thing for other recipes. That’s what I do. Portion it out in one cup (for butter chicken, dal makhani) or half cup portions (rajma, chicken tikka masala, bhuna etc) and freeze it. I turn it into makhani gravy when I cook the actual final curries. You can approach it either way. I just like the effect of fresh cream and butter on the final dish. If you do go the distance then just add a little extra cream and butter to taste when you make your curries.
Step two
- If you prefer to make the complete makhani gravy up front return the pureed gravy to the saucepan. Bring to a bare simmer. Remove from heat. Mix in your butter and cream.
- Done. Portion out as above or use immediately.
Notes
Nutrition
Chettinad chicken curry. Coconut. Bold spices. Curry leaves. And Indian hotel curry gravy. If you want to make something crazy delicious, this is not a bad place to start.
There’s something about South Indian food. Something that keeps me coming back. And it’s not just because it’s a change. A change from the formula dishes served at every Indian restaurant in the world.
That’s part of it. Can’t deny that. But there’s complexity of flavour here. Spice. Heat. It all works so well. This one just makes me smile.
Indian hotel style for maximum flavour
This chettinad chicken curry is a little different. A new approach to Indian restaurant style cooking. One I am really excited about. A game changer really.
I love Indian restaurant style. There’s a huge number of recipes on glebekitchen dedicated to making it.
I cook restaurant style when I want to make curry like I get in most Indian restaurants and takeaways. Those lush gravies. That smell. You know what I mean.
But when I want to pull out all the stops. When I want to make curries like they serve in the finest Indian restaurants. The best of the best. Then I go hotel style.
Hotel curry curry gravy is more work up front. There’s no doubt. But you make enough for multiple curries. And you can freeze it and pull it out as needed. Hotel style on demand.
It’s easier later. When you are making the actual curries. The technique is actually simpler. And it isn’t messy like Indian restaurant style. No splatter. Not anymore.
The wow factor that hotel style brings should not be discounted either. Hotel style gravy is mother gravy. Like French mother sauces.
This is disciplined cooking. Indian style. Did I mention I was super excited about it?
Those wonderful chicken juices
I love cooking Indian restaurant style. Don’t get me wrong. But one thing has always bothered me about it.
Indian restaurants pre-cook their chicken. It’s ready to drop into the final curry. It’s faster. Which makes customers happy.
It’s also safer in a restaurant environment. No handling raw poultry on a per order basis.
And it takes the moisture released by chicken as it cooks out of the curry. So there’s no need to try to reduce the sauce to get the consistency right.
But it comes at a price. And that price is all the flavour that is in the juices. That flavour goes down the drain. That’s my problem. Giving up flavour. Can’t stand that.
Hotel style takes care of that. It’s designed to accommodate those juices. So your curry consistency is right when the chicken is cooked.
All that flavour winds up in the curry. And then in your mouth. Where it belongs.
Fresh ground spices for great chettinad chicken curry
For even more wow I’m adding fresh ground spices to this. Like you weren’t thinking this chettinad chicken curry was already too much work.
If you go for it though, you are in for a treat. A real treat. Fresh ground spices take this to a whole different level.
I don’t always do this. And I don’t tend to write about it. For two reasons.
This is more work. Which makes sense. You never get something for nothing. But I know I already push. Constantly. Always asking you to the go the extra mile. Sometimes I’m lazy too. I get it.
More importantly, I don’t want to ruin things for you. Because this really is better. Noticeably better. There is just something about grinding freshly toasted whole spices. It makes a difference.
It’s more hassle. No denying that. But once you try it, you’ll see why it’s something you need to think about doing.
In this case I don’t feel too bad. I had to do it. It is near impossible to find pre-made chettinad masala. At least where I live.
And if you want chettinad chicken curry, it’s hard to get around it. The masala is in the name of the dish…
Chettinad chicken – for when you want something new
Chettinad chicken curry may not be the most common dish on Indian restaurant menus. That’s a shame. It should be.
If you are looking for something different. Something delicious. With big South Indian flavours. Then this one is worth a try.
Freshly ground chettinad masala. Indian hotel curry gravy. All that flavour from the chicken. How can that not be good?
Chettinad chicken curry – Indian hotel style
Ingredients
chettinad masala
- 1 tbsp coriander seed
- 3 dried red chilies – I like kashmiri chilies for this
- 1/2 tsp cumin seed
- 1/2 tsp poppy seeds
- 1/4 tsp black peppercorns
- 1 inch cinnamon bark also known as cassia
- 2 arms from one star anise Literally break off a couple of the arms from one star anise. You don’t need a lot.
- 1 clove
- 2 green cardamom pods
- pinch ajwain optional
The spice mix
- 2 tsp chettinad masala – see above
- 1 tsp kashmiri chili powder
- 1/2 tsp kasoor methi – dried fenugreek leaves
- 1/4 tsp turmeric
- 1/2 tsp kosher salt
chettinad chicken curry
- 3 tbsp vegetable oil – any neutral oil is fine. Coconut oil is nice as well. Try 1/2 and 1//2.
- 1 2 inch cassia bark
- 4 tbsp onion chopped coarsely
- 1 tbsp garlic ginger paste – recipe link below
- 10 curry leaves – fresh. And it’s about 10. Not exactly 10. Just grab a few.
- the spice mix from above
- 1 cup Indian hotel curry gravy – don’t worry if it seem to thick. The juices from the chicken will thin it out.
- 3 boneless, skinless chicken thighs cut into 3-4 pieces each
- 3 tbsp coconut milk
- 1/2 tsp tamarind paste – or tamarind pulp if you make it yourself.
Instructions
Make the chettinad masala
- Pre-heat a small skillet over medium-low heat.
- Measure out all the large spices (coriander seed, cinnamon bark, peppercorns, star anise arms, clove and green cardamon. Put those in one small bowl. These are the “big” spices. Measure out the cumin seed, poppy seed and ajwain into another bowl. These are the “little spices”. Very scientific. I know.
- Add the “big” spices. Toast, shaking the pan, until they start to get fragrant. This should take a minute or two.
- Add the “little” spices and chilies and toast, shaking constantly, for another minute. Flip the chilies about half way through.
- Let cool and grind to a fine powder. I like a coffee grinder for this. One of those ones with the blade.
Do your prep
- Chop the onion. Measure out your spice mix (everything can go into one of the little bowls you used above). Grab your curry leaves. Prep your chicken. Measure out a cup (237 ml) of Indian hotel curry gravy.
- Have your garlic ginger paste, tamarind and coconut milk handy. You’re good to go now.
Make the chettinad chicken curry
- Heat the oil in a medium sized frying pan until the oil just starts to shimmer.
- Add the cassia bark. You should see little bubbles forming around it. Cook for about 30 seconds.
- Add the onions. Cook the onions until they are fully translucent. If you can get the edges to brown a bit that’s a good thing.
- Stir in the garlic ginger paste. Gently fry until the garlic ginger paste stops sputtering. This is the only messy step.
- Turn your heat down to medium low and add your spice mix and the curry leaves. Cook for about 30 seconds. You really want to fry your spices in the oil. Don’t skimp on the oil. Bad things happen if the spices stick and burn.
- Add the Indian hotel curry gravy. Stir it really well to get the oil to combine with the curry gravy. You want everything mixed together at this point. Bring to a simmer.
- Add the chicken thigh pieces in a single layer. Nestle them down into the sauce. Cover and ccok about 5 minutes. Remove the cover, flip the chicken and recover. Cook until the chicken is done. Use an instant read thermometer if you have one. You are shooting for an internal temperature of 160F. It will get to 170F as the curry finishes cooking.
- Add the tamarind paste and coconut milk.
- Look at the consistency. If you are happy with it, cover and simmer for 2 minutes. If it’s too thick, add a bit of water. If it’s too thin don’t cover it.
- Chettinad chicken curry is great with rice or, if you really want to go large, rice and a paratha. Parathas make everything better…
