Chicken Deewana Mastana Gravy (Restaurant Style 2 Color Gravy)

A lot of restaurants are now serving this two colored gravy with different names . Here’s the Nazia Farhan version . And it’s LLIPSMACKINGGG!!!

Firstly for chicken marination .
Cut 1kg boneless chicken into thin slabs ( this is for both the gravies. If you wish to make any one then follow half the chicken recipe )
Marinate the chicken with salt , half tsp black pepper powder , 1 tsp garam masala powder , 1 tsp ginger paste , 1 tsp garlic paste , 4 tbsp cream / malai , 1 tbsp kasoori methi , juice of 1 lime and mix well . Do coal dhungaar and let marinate for 2 hours .

Once done grill in pan with little oil till done
Char each cooked pc on direct flame over a few pcs of coal . And chop to chunks . Divide into 2 parts and keep aside .

For red deewani gravy
In a Kadhai heat little oil and put 1 roughly sliced onion , 10-12 kaju , 3 dry Kashmiri red chilli , 2 big roughly cut tomatoes and sauté . Cover and cook till soft . Let cool and blend to a fine paste .
In the same Kadhai heat 100-150 mL oil , fry 1 chopped onion with salt to taste till golden . Put 1 tbsp garlic paste , 1 tsp ginger paste and sauté well . Put the prepared paste and sauté , put half cup beaten dahi , 1 tsp chicken masala , 1 tsp Dhanya powder , half tsp zeera powder , half tsp black pepper powder , 1/4th tsp haldi and red color , sauté and cover and let cook for 2-3 min . Put little water 1 portion of chicken , 4 tbsp cream or malai and cover and cook for 5 min. Lastly add some chopped coriander, 1 tbsp butter and cook for a min . Red deewani gravy is ready.

For green Mastani gravy
Blend a generous handful of coriander leaves , 10-12 kaju , 7-8 green chilli and 1/4th cup dahi to a fine paste and keep aside .
In a kadhai heat 100-150 ml oil , put half tsp zeera , 1 chopped onion , salt to taste and sauté till golden , put 1 tbsp garlic paste , 1 tsp ginger paste and sauté well . Add the prepared paste, 4 tbsp green chilli sauce, 1/4th tsp haldi , 1 tsp Dhanya powder , half tsp zeera powder , 1 tsp chicken masala , green color and sauté and cover and cook for 2 min . Add little water , 1 portion of chicken , 4 tbsp cream or malai and sauté. Cover and cook for 5 min. Lastly, add some chopped coriander, 1 tbsp butter, sauté and cover and cook for a min. Green Mastani gravy is ready to serve.

You can serve these 2 gravies separately or as a gravy together. Tastes best with butter garlic naan . You can serve it with your choice of roti / naan / paratha.

If you are serving the combined gravy. In your plate, when you take a bite, mix both the gravies and eat. It’s like a dhamaka of flavours.