Thursday, August 12, 2010


(Serves 4-6)

This is an extremely tasty Rajasthani recipe. I tried this when I first went to Jaipur three yrs back and instantly fell in love with it. You will be shocked to see the number of dried red chillies that I have used in this recipe. I know it’s unbelievable but trust me you should use all twenty of them. The yogurt used mellows down the taste and gives it an unexpected flavour.


  • Chicken: 1 kg
  • Garlic: 12 cloves
  • Whole dry red chillies:  20
  • Cloves: 4-5
  • Green cardamoms: 4
  • Cinnamon: 2 inch stick
  • Turmeric powder: 1 teaspoon 
  • Salt: to taste
  • Mustard oil: 2 tablespoons 
  • Cumin seeds: 1 teaspoon 
  • Yogurt: 1/2 cup 
  • Fresh coriander leaves, chopped: 1/2 cup


Soak the red chillies in luke warm water for five minutes. 
Grind together garlic, cloves, red chillies, cinnamon, green cardamoms and turmeric powder. 
Apply this paste and salt to the chicken pieces and marinate for two hours.


Heat mustard oil in a pressure cooker and add the cumin seeds. Add the marinated chicken and sauté over high heat for eight to ten minutes. Add yogurt and half a cup of water. Close the lid and cook till two whistles are given out. Turn off heat and allow the steam to escape completely. Then adjust salt and sauté over high heat till the moisture exaporates. Garnish with coriander leaves.

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