Sultani Chicken Gravy & Anda Chana | Masala Mornings | Chef Shireen Anwar | 31 Jan 24 | MasalaTv

Sultani Chicken Gravy & Anda Chana | Masala Mornings | Chef Shireen Anwar | 31 Jan 24 | MasalaTv

SULTANI CHICKEN GRAVY RECIPE INGREDIENTS :

Ingredients for Chicken Marination :
Boneless chicken cubes 500 gm
Lemon juice 2 tbsp
Black pepper ½ tsp
Red chili flakes 1 tbsp
Red chili powder 1 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Soya sauce 1 tbsp
Red chili sauce 1 tbsp
Schezwan sauce 1 tbsp
Egg 1
Flour 3 tbsp
Corn flour 2 tbsp
Some chopped coriander
Salt to taste

METHOD :
Mix all the ingredients together, let it marinate for at least half an hour and fry till golden, keep aside.

Ingredients for Gravy :
Onion 1 big
Green chilies 5-6
Yogurt 1 cup
Cashew nuts 50 gm
Sesame seeds 2 tbsp
Chopped garlic 2 tbsp
Tandoori masala 1 tbsp
Dried fenugreek 1 tbsp
Chat masala 1 tsp
Red color as needed
Bell pepper 1 cup diced
Processed cheese 2 cubes for gravy
Cream 5-6 tbsp
Some chopped coriander

METHOD :
Firstly blend together dahi, kaju, til, green chilies and onion to a fine paste and keep aside. In a karahi, heat oil and saute chopped garlic till fragrant then add the prepared paste, tandoori masala, kasuri methi, chat masala, and red color, saute well and cook for 5 mins, then add the fried chicken and bell pepper, cover and cook well, then add grated cheese and cream, cover and cook till oil comes on top. Lastly, add chopped coriander, and mix and cook for 2 mins, serve hot. Sprinkle some grated cheese on top if you like, and serve with nan or paratha.

ANDA CHANA RECIPE INGREDIENTS :
Boiled eggs 6
White chickpeas 2 cups soaked overnight and boiled till done
Green chilies chopped 4
Ginger garlic chopped 1 tbsp each
Chili powder 1 tbsp
Turmeric ½ tsp
Clarified butter ¾cups
Onion sliced 3
Green chilies whole 4
Tomatoes pureed 3
Allspice 1 tsp
Dried fenugreek 1 tsp
Ginger julienne 2 tbsp
Coriander leaves chopped 2 tbsp
Yogurt ½ cups
Black pepper ½ tsp
Chicken powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Aamchur powder ½ tsp

METHOD :
Heat clarified, fry onion till lightly golden, boil chickpeas till tender, add in all the dry spices with blended tomatoes, yogurt, and whole green chilies, then add in the boiled chanay, allspice, kasuri methi, ginger julienne, cover and cook till chanay has done and oil comes on top, add in boiled eggs, remove in a platter, serve garnished with ginger julienne, green chilies, coriander leaves, serve with nan.

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