How To Make Delectable Jaipuri Chicken Curry Mughlai At Home
Main Course Indian
Washed & Cleaned
Ginger Garlic Paste
Beaten Curd / Dahi
Ghee or Mustard Oil
Salt to Taste
Kashmiri Lal Mirch (Red Chilli Powder)
Turmeric Powder (Haldi)
Coriander Powder (Dhania Powder)
Garam Masala Powder
Sabut Garam Masala (Whole Spices)
Black Cardamom / Badi Ilayachi
Bay Leaves (Tej Patta)
Green Cardamom / Ilayachi
Whole Black Pepper / Kali Mirchi Dana
Cloves / Laung
Cinnamon Stick / Dalcheeni / dalchini
a small stick
Pinch of Shahi Jeera
Heat Ghee or Mustard Oil in a thick bottom pan on high flame. Turn off the flame & allow it to cool down.
Heat the oil again & put all the ingredients given under whole spices head. Tear open green cardamom pods before putting it in oil.
Now add long thin sliced onions in the oil & fry till golden brown.
Add a little salt to the onions as this would aid turning the onions golden brown faster.
Now add ginger garlic paste & 2 cups of water to the oil & let it cook for 10-15 minutes.
Add salt, red chilli powder, turmeric powder & coriander powder to the paste.
Add a cup of water again & cook it for another 10 minutes. Keep stirring in between.
Now add chicken & mix with well.
Cover the pan with a lid & leave it for 20-25 minutes.
Cook the chicken till tender. Now put beaten curd in the chicken & stir it well.
Cover the chicken & leave it for 10-15 minutes. Keep stirring it in between.
Now add 50 grams butter & let is dissolve in the curry.
Turn off the gas & sprinkle garam masala powder over the chicken & leave it covered for 5 minutes.
Garnish chicken with coriander leaves & serve hot with khamiri roti.
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