Ingredients
For Paste
- 2-3 tbsp Mustard oil, सरसों का तेल
- 4-5 no. Garlic cloves, लहसुन
- 2 tsp Cumin seeds, जीरा
- 2 tbsp Coriander seeds, धनिया के बीज
- 1 ½ cups Water, पानी
- 12-15 no. Dry Kashmiri Red Chillies (deseeded), सूखी कश्मीरी लाल मिर्च
- Salt to taste, नमक स्वादअनुसार
- 1 tsp Sugar, चीनी
For Chicken Marination
- 1 kg Chicken (thighs & drumsticks), चिकन
- Salt to taste, नमक स्वादअनुसार
- 1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
- 2-3 tbsp Curd (beaten), दही
- 1 tsp Oil, तेल
For Rajputana Chicken Curry
- 2-3 tbsp Mustard oil, सरसों का तेल
- 1 tsp Cumin seeds, जीरा
- 3 no. Garlic cloves (chopped), लहसुन
- 2-3 no. Black Cardamom, बड़ी इलायची
- 3-4 no. Green Chillies (roughly chopped), हरी मिर्च
- 1 medium Onions (roughly sliced), प्याज
- Prepared paste, तैयार की हुई पेस्ट
- Little Water, पानी
- Little Water, पानी
- Cooked Chicken, पका हुआ चिकन
- 2 tbsp Coriander powder, धनिया पाउडर
- 2 cups Hot Water, गर्म पानी
- 1 tbsp Tender Coriander stems (finely chopped), धनिया के डंठल
- 2 tbsp fresh Coriander leaves (finely chopped), धनिया पत्ता
- Salt to taste, नमक स्वादअनुसार
- 1-2 tsp Lemon juice, नींबू का रस
- 2 tbsp Ghee, घी
For Searing Chicken
- 2 tbsp Oil, तेल
- Marinated Chicken, मैरिनेटेड चिकन
For Garnish
- Coriander sprig, धनिया पत्ता
Process
For Paste
- In a saucepan, add mustard oil, once it’s smoky hot, add garlic and cook until garlic gets light brown in colour.
- Add cumin seeds, coriander seeds, water, dry kashmiri red chillies, salt to taste, sugar and let it boil for 4-5 minutes.
- Transfer it into the mixer grinder jar and grind it into a smooth fine paste.
- Keep it aside for further use.
For Chicken Marination
- In a bowl, add chicken, salt to taste, ginger garlic paste, curd, oil and marinate well.
- Keep it aside for further use.
For Rajputana Chicken Curry
- In a handi, add mustard oil, once it’s smoky hot, add cumin seeds, garlic, black cardamom, green chillies, onions and saute until it’s translucent in texture.
- Add prepared paste, little water and cook for 4-5 minutes until oil separates from the masala.
- Add cooked chicken, coriander powder and let it cook for another 2-3 minutes.
- Add hot water to adjust the consistency, tender coriander stems, cover it with the lid and let it cook for a while or until it’s cooked.
- Finish it with fresh coriander leaves, salt to taste, lemon juice, ghee and give it a good mix.
- Transfer it into the serving dish and garnish it with coriander sprig.
- Serve hot with roti or steam rice.
For Searing Chicken
- In a pan, add oil, once it’s hot, add marinated chicken and cook for 4-5 minutes or until it’s half cooked.
- Transfer it into the tray and leave it aside for further use.
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