Rajasthan, the mere word brings evocative images of a sea of desert, historic mehals, brightly dressed women carrying pots of water on their heads and walking across the landscape. Their awesome clothing, gorgeous flashing jewellery…. I have never been to Rajasthan, but it is on my list of places to go (my bucket list of places I want to see before I die).
So what if I am not able to go to Rajasthan, my food will take me there. Presenting Jodhpuri Murg. I got this recipe from a group I frequent in Facebook – KFG – Kannur Food Guide. Such inspiring posts and people. This recipe is from Vijesh Ram Mohan.
It is simple yet tasty, I hope you will all try it out.
Chicken – 1kg
Onion (chopped) – 5 medium
Ginger paste – 2tsp
Garlic paste – 2tsp
Tomatoes puree – 2
Beaten curd – 4 tbsp
Red chilly pwd – 2tsp
Coriander pwd – 4 tsp
Turmeric pwd – 1/2 tsp
Garam masala pwd – 1/2 tsp
Coriander leaves( chopped) – few
Salt – to taste
Cardamom – 3
Bay leaf – 1
Whole red chilly – 3
Whole pepper – 1/4 tsp
1. Wash chicken in water & pat dry.Keep it aside
2. Heat oil in a pan & add whole spices to it,allow them to crackle.
3. Add chopped onions & cook till they become golden in colour.
4. Add ginger & garlic paste,chilli pwd,turmeric,coriander pwd & salt.Cook on low fire for 5 min.
5. Add fresh tomato puree to the mix & cook till masala is done.
6. Heat some more oil seperately in a kadai & saute chicken with salt,1/4 tsp turmeric,1/2 -3/4 tsp of red chilli pwd.Cook chicken for few minutes.
7. Add masala gravy & beaten curd then cook the chicken on slow fire for 15 min or till it is done.
8. Add garam masala pwd & coriander leaves in the end & serve hot.