Tuesday, 13 September 2016

Chicken Mastani

There are many dishes prepared with chicken as the main ingredient, and you must have came across many varieties of chicken curries such as butter chicken, chicken tikka masala etc. but this time I prepared chicken curry as a combination of two gravy and named it chicken mastani.

I prepared this recipe of chicken mastani using two types of gravy – first gravy I made using tomatoes to give that punch and tanginess to chicken and other one I made using almonds and cashews so that it has that richness and creaminess. All I can say is that family members were blown away with the two contrasting gravies and the flavors were just out of this world. This recipe is little time consuming and indulgent but it never hurts to spend that little extra time in kitchen once in a while. If you are looking for something different to make next time you have guests coming over, then definitely try this recipe it will surely be a hit with all the age groups.

Ingredients for Tomato Gravy:

4 to 5 chicken drumstick
2 Tomatoes
1 teaspoon Garlic (chopped)
1 teaspoon Ginger (chopped)
1 teaspoon Salt (according to taste)
1 teaspoon Sugar
1 tbs Garam Masala Powder
1 teaspoon Cumin Powder
2 Onions (chopped)
1 tbs Butter
Khara Garama Masala (Cardamom, cloves, bay leaves, cinnamon stick)

Ingredients for Cashew and Almond Gravy:

½ cup Cashew
½ cup Almond
1 tablespoon poppy seeds
1 teaspoon Garlic (chopped)
1 teaspoon Ginger (chopped)
1 tbs Curd
1 tbs Cream
1-2 Green Chili (chopped)
1 teaspoon Salt (according to taste)
1 cup Milk
1 tbs Butter
1 teaspoon Ghee
1-2 Onion (chopped)

Ingredients to Marinate:

1 tablespoon Curd
1 tablespoon  Cream
Few Dry Mint Leaves
1 teaspoon Salt
1 teaspoon Ginger and Garlic Paste
1 pinch Turmeric Powder
1 teaspoon Red Chili Powder


Marinate chicken  with all ingredient mentioned above and keep it aside for 20 mins.

 In a pre-heated oven keep marinated chicken for 20 min and if you don’t have oven then on a tawa and add some oil  and fry chicken  very gently on all sides.

Method for Almond and Cashew Gravy
  •  Roast cashew, almond and poppy seeds in a pan for 2 minutes and then soak them in milk for 10 minutes
  • Put this in a grinder and make paste
  • In a pan heat butter, add chopped onion, ginger, garlic and green chili and roast for 2 minutes
  • Add dry fruits paste and keep on low flame
  • Then add salt, cream, curd and mix well keeping it on low flame only
  • Then add cumin powder and garam masala powder and once it’s done add 3 to 4 tbs milk / water (make sure gravy is semi thick)
  • Then add ghee and keep for 1 minute on low flame
  •  Now your almond-cashew gravy is ready        

Method for tomato gravy

  • Head 1 teaspoon butter in open pan and roast tomato, onion, ginger and garlic for 5 minutes
  • Once they are cold, grind them in mixer grinder
  • Heat oil in an open pan and put butter and add all khara garam masala then add the grinned paste and roast for 5 minutes
  • Add salt and sugar and all dry spices and keep on low flame so it's cooked properly
  • Once it’s done then add ½ cup water and keep'on low flame
  • Boil for minute or two then switch off the gas and keep it aside

Method of serving

Take square shaped bowl or a plate and on one side pour tomato gravy and on the other side almond and cashew gravy.

Add Chicken pieces on top the of it and garnish with cream and coriander leaves.


You can serve with garlic Naan or butter Naan.

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