Chicken Chasni
Discover the rich flavors of chicken chasni in this comprehensive guide. Learn to cook this mouthwatering dish at home with expert tips.
Equipment
- 1 Large Skillet or Saucepan: Used for cooking the chicken and simmering the sauce.
- 1 Cutting Board and Knife: For chopping vegetables and preparing ingredients.
- 1 Mixing Bowls: To marinate the chicken and mix spices.
Ingredients
- Chicken pieces (boneless, cut into cubes)
- Onion (1, finely chopped)
- 1 pureed Tomato
- 1 tbsp Ginger-garlic paste
- 2 chopped Green chilies
- 1/4 cup Cashew nuts
- 1/2 cup Heavy cream
- 1 tbsp Sugar
- 1 tbsp Vinegar
- 2 tbsp Tomato ketchup
- 1 tsp Red chili powder (1 teaspoon)
- 1/2 tsp Turmeric powder
- Garam masala (1/2 teaspoon)
- Salt
- 1 tbsp Cooking oil (2 tablespoons)
- Coriander leaves (for garnish)
Instructions
- Marinate the chicken pieces with ginger-garlic paste, salt, red chili powder, and turmeric powder. Let it marinate for at least 30 minutes.
- Heat oil in a pan and sauté chopped onions until golden brown.
- Add chopped green chilies and the marinated chicken. Cook until the chicken is browned.
- Add tomato puree and cook until the raw smell disappears.
- Mix in the cashew nut paste and cook for a few minutes.
- Add sugar, vinegar, tomato ketchup, and a pinch of garam masala. Adjust the sweetness and acidity according to your taste.
- Pour in the heavy cream and stir well. Simmer the curry until the chicken is fully cooked and the flavors are well combined.
- Adjust the seasoning with salt and additional spices if needed.
- Garnish with chopped coriander leaves before serving.