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
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 | onions, 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 leaves |
| 4 pieces | green cardamom |
| 4 pieces | cloves |
| 1 stick | cinnamon |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, 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.