This chicken recipe is gravy wherein sweet, sour and spicy flavors are blended together.
It can be had with roti or pulav. The soya leaves and methi leaves used in this recipe give a unique taste and color to the dish.
Cooking time: 45 min
- 250 gms chicken
- 50 gms onions
- 1 tsp ginger garlic paste
- 20 gms cashew nuts
- 15 gms poppy seeds
- 1 tsp red chilly powder
- ½ cup curd
- 1 bunch of methi (fenugreek) leaves
- 1 bunch of soya leaves
- 50 gms butter
- 1 gm garam masala
- 2 tsp tomato sauce
- Salt to taste
- ½ tsp sugar
- A pinch of red-orange color
- ½ tsp kasoori methi
Choose boneless chicken and clean it well. Marinate the chicken with salt, 1/2 tsp ginger garlic paste and curd for 30 minutes.
Boil chopped onions for sometime and grind to a fine paste.
Heat butter in a pan and add finely chopped soya leaves, fenugreek leaves and fry for some time. Put in onion paste and fry. Then add the remaining ginger garlic paste, cashew paste, poppy seed paste and fry till oil oozes out.
Mix chicken to this and cook over a low flame till it is done. Add water if necessary.
At last mix red-orange color, tomato sauce, sugar, garam masala and kasoori methi. Mix well and ‘Chicken chaska-maska’ is ready. Serve hot.