Introduction:
Rajasthan, the land of kings, is famous for its rich culture, vibrant traditions, and exquisite cuisine. Among the many delectable dishes that this region offers, Rajasthani Desi Chicken Curry stands out as a true representation of the state's culinary heritage. This dish is a hearty and flavorful preparation that combines tender chicken with a blend of aromatic spices, creating a curry that's as robust as it is comforting. Whether you're looking to warm up on a chilly evening or impress your guests with an authentic Rajasthani dish, this Desi Chicken Curry is sure to be a hit.
Ingredients:
1 kg desi chicken, cut into pieces
2 large onions, finely chopped
3 tomatoes, pureed
4-5 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, slit
1 cup curd (yogurt)
1/2 cup mustard oil (or any cooking oil)
1 tsp cumin seeds
2-3 bay leaves
1-inch cinnamon stick
4-5 cloves
2-3 green cardamoms
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnishing
For the Spice Paste:
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp fennel seeds
2-3 dried red chilies
1 tsp poppy seeds (optional)
Instructions:
Prepare the Spice Paste:
Dry roast the cumin seeds, coriander seeds, black peppercorns, fennel seeds, dried red chilies, and poppy seeds in a pan until they become fragrant.
Allow the spices to cool, then grind them into a fine powder. Set aside.
Marinate the Chicken:
In a large bowl, mix the chicken pieces with the curd, turmeric powder, red chili powder, and a pinch of salt. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
Cook the Curry:
Heat mustard oil in a heavy-bottomed pan or kadai until it starts to smoke. Reduce the heat and add cumin seeds, bay leaves, cinnamon stick, cloves, and green cardamoms. Sauté for a few seconds until the spices release their aroma.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until the raw smell of the garlic and ginger disappears.
Add the ground spice paste and sauté for a couple of minutes until the spices are well combined with the onion mixture.
Pour in the tomato puree and cook until the oil starts to separate from the masala.
Add the marinated chicken to the pan and mix well, ensuring that the chicken is coated with the masala.
Cook the chicken on medium heat until it starts to brown, stirring occasionally to prevent it from sticking to the pan.
Add salt to taste, coriander powder, and enough water to cover the chicken. Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is tender and cooked through.
Final Touch:
Once the chicken is cooked, sprinkle garam masala over the curry and stir well. Let it simmer for another 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves.
Conclusion:
Rajasthani Desi Chicken Curry is a dish that embodies the essence of Rajasthani cuisine – bold, flavorful, and deeply satisfying. The combination of aromatic spices and tender chicken creates a curry that's rich in taste and perfect for any occasion. Serve it hot with steamed rice, bajra roti, or plain chapatis, and savor the taste of Rajasthan in every bite. This recipe is a beautiful way to bring the authentic flavors of Rajasthan into your kitchen, and it's sure to become a favorite in your household.
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