Rajasthan is one of the most colourful states in India with a rich history of royal heritage, beautiful forts and rich Rajputana Cuisine! The Rajputana cuisine hails from the Royal kitchens of Rajasthan to please the Maharajas (Kings) and Maharanis (Queens), this cuisine is spicy yet delicate and quite rich.
Khade Masalewala Murgh (Chicken cooked with whole spices) comes from these royal kitchens, it’s rich, creamy and festive with the beautiful red colour.
Do give this recipe a try!
- 750 g chicken drumsticks or boneless chicken thighs
- 250 g or 2 medium onions finely sliced
- 125 ml yoghurt
- 2 tbsp roughly chopped garlic
- 2 tsp ginger chopped
- 6 or to taste green chillies slit in half
- 10 cardamom pods
- 2 bay leaves
- 2 cloves
- 1 tsp cumin seeds
- 2 dried red chillies
- ½ tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 30 g ghee
- Salt to taste
Marinate the chicken pieces in red chilli powder and salt for about 30 minutes.
Heat 1 tsp ghee and brown the chicken pieces, take them out and keep it aside.
In the same pan, add rest of the ghee, add cumin seeds, bay leaves, cardamom pods, cloves and sauté for just a few seconds.
Add in the onion, red chilli and saute for 7-8 minutes till the onion is golden brown.
Add the ginger, garlic, turmeric powder and continue to sauté for 2 more minutes.
Now add the browned chicken and whisked yoghurt. Keep mixing it so yoghurt doesn’t break.
Cook the chicken by sautéing, don’t cover the pan if you can. Add some water if needed.
In last 5 minutes add the green chillies and cook till the chicken in tender.