Rajasthani Chicken Curry
Chicken in a robust Rajasthani masala — a whole spice-forward preparation with generous quantities of dried red chilli, coriander, black cardamom, and fennel fried in ghee, onion browned to a deep mahogany, and the chicken slow-cooked until the gravy thickens around the bones. Yogurt is added for tang without souring; dried fenugreek leaves finish the dish. The Rajasthani chicken curry carries the same bold chilli character as laal maas but without the extreme heat; it is the accessible version of the desert's meat-cooking tradition eaten at family meals throughout the week.
Cuisines
Rajasthani
Best for
Lunch
Dinner
Build a full meal around Rajasthani Chicken Curry
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Mustard oil |
|
1 cup | Yogurt |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 tablespoons | Red chili powder |
|
1 tablespoon | Coriander powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
2 pieces | Bay Leaf |
|
4 pieces | Cardamom , green |
|
4 pieces | Clove |
|
1 stick | Cinnamon |
|
1 teaspoon | Garam masala |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Marinate the chicken pieces with yogurt, red chili powder, turmeric powder, coriander powder, and salt. Set aside for 15 minutes.
- 2 Heat mustard oil in a pan until it starts to smoke. Reduce the heat and add cumin seeds, bay leaves, cardamom, cloves, and cinnamon.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Add ginger-garlic paste and sauté for another 2 minutes.
- 5 Add the marinated chicken pieces and cook on high heat for 5-7 minutes, stirring occasionally.
- 6 Reduce the heat, cover the pan, and let it cook for 20 minutes or until the chicken is tender.
- 7 Add garam masala and mix well. Cook for another 2-3 minutes.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, cook the curry in an earthen pot.