Rajasthani Chicken Curry
Rajasthani chicken curry is a wonderful and rich dish that is well balanced and satisfying. Although the majority of Rajasthani people are vegetarians there are still about
30% of the population of the North Indian State that enjoy meat in their diet. This curry takes all in all 5 to 6 hours to prepare although the majority of the time is due to the meat resting in a marinate before it is cooked.
Preparation time: 20 minutes
Cooking time: at least 80 minutes
Resting time: 3 to 4 hours
Total time needed: at least 4 H 40 minutes
Grade of Difficulty: standard
Rajasthani Chicken Curry
- 3 Chicken breasts, skinned, deboned and cut into bite sized cubes
- 3 tbs. full cream yoghurt
- Juice of half a small lemon
- 1 tsp. Turmeric powder
- 1 tsp. salt
- 2 tbs. red chilli powder of either Kashmiri or Cayenne chillies
- 4 medium to large onions, halved and chopped into thin slices
- 1 cup of coconut oil or other oil of your choice
- 3 ripe tomatoes, diced
- 10 cloves of garlic, crushed
- 5 cm / 2 inch piece of ginger, chopped fine
- 2 Kashmiri chillies, chopped fine (optional - use more if you want your curry hotter)
- 1 heaped tbs. of red masala paste
- 1 heaped tsp. of green masala paste
- 3 tbs. of full cream yoghurt
- 2 tsp. of salt (or to taste)
- 1 bay leaf
- 2 cloves, ground
- 1 black cardamom, split
- 3 green cardamom, split
- 1/2 tsp. garam masala
- 1/2 tsp. sugar
- Fresh coriander leaves (optional)
- In a large bowl, add all ingredients for the marinade together, mix them well and coat the chicken pieces on all sides
- Place in the fridge for 3 to 4 hours
- Once the meat has rested long enough in the marinade, add oil to a large pot or wok and turn stove to medium heat
- Once the oil is hot add the onion rings and braise them till they have become soft and changed color (This can take anything between 12 to 15 minutes), stir them regularly to prevent them from sticking to the pot / wok
- Add chicken pieces and a little of the marinade, braise them till they are beginning to brown, stir them regularly
- Add garlic, ginger and chillies and braise all for another 5 minutes
- Add tomatoes and all other ingredients except
- coriander leaves, stir well, reduce heat to low, cover with lid and let the curry simmer gently for 30 to 40 minutes till the chicken is cooked through and the curry has thickened
- Reduce the heat to minimal setting and let the curry stay warm for another 15 to 30 minutes
Serve hot with steamed rice and garnish with fresh coriander leaves.
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