Homemade Chicken Sausages in Tomato Makhani Gravy

Chicken Sausages - 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.

Gravy - 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 chilli 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.