Chicken Sausage in Tomato Makhani Gravy

          Chicken sausages are always welcome and liked by most people. In fact they are absolutely easy and simple to prepare in your own kitchen. There is no need to go in for the store bought ones. Serve them as it is, with toasted bread or as hot dog. 

          So how about some leftover homemade sausages cooked in a creamy tomato makhani gravy? This is exactly what I did and should confess that it turned out really yummy. You can relish as a side dish with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it.

Chicken Sausage -

• 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
• 1 small onion, chopped finely
• 1 tsp. ginger, grated
• 2-3 garlic cloves, grated
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves
• 2-3 tbsp. grated cheese
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 2-3 tbsp. oil 

          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          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.

          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.

            Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside.


     

Tomato Makhani Gravy - 

• 1 onion, roughly chopped
• 2 tomatoes, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 8-10 cashew nuts, soaked for 15 minutes
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 1-2 dry red chilies
• 1" cinnamon stick
• 2 green cardamoms
• 3-4 cloves
• 1/4 tsp. asafoetida
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• salt to taste
• pinch of nutmeg powder
• 1 tsp. kasuri methi, crushed 
• 2-3 tbsp. cream
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chili and asafoetida. Saute for a few seconds. 

          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. 

          Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well.

          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. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.

                                 Grind cashew, onion, tomatoes, ginger, garlic & green chilies
                                 into a smooth paste. Keep aside. 

                                The boiled sausages.

                                Unwrap them when it cools down.

                                Slice them as desired. 

                                Heat oil & shallow fry sausages till light golden in colour. 
                                Drain and keep aside.

                                Heat oil & temper with cumin seeds, cinnamon, cardamoms, 
                               cloves, dry red chili & asafoetida. Saute for a few seconds. 

                                Add all dry spices and stir fry for a few seconds more. 

                         Add ground paste & cook, covered for 4-5 minutes on a low flame. 

                         Add kasuri methi, nutmeg powder & salt. Stir fry till oil separate.
                       

                                 Add the cream and mix well.

                          Add 1 cup water & fried sausages. Cover & cook for 3-4 minutes. 

                               Switch off flame. Add ghee & coriander leaves. Give it a stir.

                               Serve as a side dish with any form of rice or Indian bread.