Wednesday, 10 May 2017

Rajasthani Murg #sikandalouscuisine

This recipe is adapted from Lal Maas recipe by Chef Manu Mehta in the cookbook PRASHAAD . Essentially I went with boneless chicken thigh meat in place of mutton.

500 Grams Boneless Chicken - Cubed.
20 Whole Red Chilies ( Mathania is used traditionally ) - Remove some seeds.
150 Grams Ghee.
50 Grams Garlic- Peel and slice , I crushed.
150 Grams Sliced Onions.
2 Black Cardamom.
3 Green Cardamon.
1 Teaspoon Jeera.
125 - 150 Grams yogurt.
2 Teaspoons Coriander Powder.
1/2 Teaspoon Haldi.
Coriander Greens Garnish

​I took 10 Mathania chillies , powdered them and marinated the chicken with chilies for 4 hours - this step isn't in the book , but was told to me by a Rajasthani friend.

​Whisk the yogurt and add in all spice including the balance 10 whole red chilies. Set aside till you are ready to cook .

Heat ghee , add garlic cook till golden brown , then tip in cardamoms , when aromatic add onions and cook till golden brown.Add chicken and bhuno 7-8 minutes , then add in the yogurt mixture and cook until water evaporates.At this stage approximately 1 cup water is added and chicken is cooked covered on low heat till done.However I sealed the chicken in a patila and put it to bake at 150C for 25 minutes .
Finger licking delicious ! ​

Atul Sikand
Founding Member ,Delhi Gourmet Club
​ ​
DirectorAsian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine
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