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




Ingredients
for
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)



Directions

  • 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.




Try more Indian Recipes


Return to the Home Page


New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.


(You can preview and edit on the next page)

Search

Recent Articles

  1. sharp red fruity sauce and nutty cabbage rolls

    Jul 03, 18 05:09 AM

    An adaption of our diet towards greater vegetable content was desired for health reasons and one thing I wanted to translate from the traditional German

    Read More

  2. venison moussaka

    Jul 02, 18 01:49 PM

    This Cape venison moussaka recipe is a classic dish with aubergines. Aubergines are in season, gleaming and a perfect unblemished black .Moussaka is both Greek and Turkish

    Read More

  3. mu shu pork

    Jul 02, 18 09:22 AM

    Mu shu pork is a delicious dish that originated in Northern China. The dish can as well be prepared with chicken and only became popular in the Western world in the second halve of the 20th century.

    Read More


Top 30 Recipes of 2017


Top 10 Recipes of September 2017


Top 10 Recipes of August 2017


Top 10 Recipes of July 2017


Top 20 Recipes of June 2017


Top 10 Recipes of May 2017


Top 10 Recipes of April 2017 


Indian Recipes


German Recipes



Condiment Recipes


Seafood Recipes

Soup Recipes


South African Recipes


Casserole Recipes