Introduction
Rajwadi Chicken a regal Indian dish, is a culinary masterpiece known for its rich, aromatic flavors and royal heritage. If you're intrigued by the idea of indulging in the flavors of Indian royalty, you're in for a treat! In this blog, we'll delve into the essence of Rajwadi Chicken, provide you with our Luxurious recipe, and guide you through every step to create a dish that will transport you to the royal kitchens of India.
About Rajwadi Chicken
Rajwadi Chicken, as the name suggests is a royal dish hailing from the princely kitchens of Rajasthan, India. The word "Rajwadi" translates to "royal" in Hindi, and this dish certainly lives up to its name. It features succulent chicken pieces marinated in a medley of spices, creating a rich and flavorful gravy that's fit for kings and queens.
Before you begin, ensure you have these ingredients ready:
- 800 grams of broiler chicken
- 4 medium-sized onions
- 20-25 cloves of garlic
- 2 tomatoes
- 6-7 dried red chilies
- 200 grams of yogurt
- 1 bay leaf
- 1 large cardamom
- Salt to taste
- 2 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons whole
- coriander seeds
- 1 teaspoon Kitchen King
- Ma Spices Rajwadi Chicken Masala blend
- Some fresh coriander leaves
- 1/2 cup oil.
Step 1:
Wash the chicken thoroughly. In a bowl, mix the yogurt, Ma Spices Rajwadi Chicken Masala blend, and a pinch of salt. Add the chicken pieces and allow them to marinate for at least 30 minutes.
Step 2:
In a pressure cooker, add a little water and put 3 chopped onions, 15 cloves of garlic, 1 chopped tomato, dried red chilies, and whole coriander seeds. Pressure cook for 10 minutes.
Step 3:
In a pan, heat oil (reserve 2 teaspoons) and add bay leaf and cardamom.,the onion-garlic-tomato paste from the pressure cooker. Stir continuously until the oil separates from the mixture. Sprinkle the Ma Spices Rajwadi Chicken Masala blend and mix well saute and cook for a minute until the raw aroma disappears. it's slightly browned. Then, add yogurt and cook for 5 minutes.
Step 4:
Gently add the marinated chicken to the gravy. Stir well to ensure the chicken is coated with the aromatic spices. Cover and cook on low heat until the chicken is tender and fully cooked, stirring occasionally.
Step 5:
When all the spices are well roasted and the chicken is cooked, turn off the heat.
Step 6
For the Second Tadka: Heat a little oil in another pan, add the chopped onions, garlic, whole coriander seeds, and chopped tomatoes. Add Ma Spices Rajwadi masala and saute until everything is well cooked.
Step 7:
Now, add the prepared chicken to this mixture, mix well, garnish with fresh coriander leaves, and serve hot.
Ingredients & Substitutes
- Rajwadi Chicken: You can use bone-in or boneless chicken pieces as per your preference.
- Yogurt: Opt for plain yogurt or Greek yogurt.
- Ghee: You can use butter as a substitute for ghee.
- Ma Spices Rajwadi Chicken Masala blend: This is the key ingredient for authentic flavors.
Pro Tips
- Allowing the chicken to marinate for at least 30 minutes enhances the flavors.
- Using yogurt in the marinade helps tenderize the chicken and infuse it with flavors.
- Customize the spice level by altering the quantity of Ma Spices Rajwadi Chicken Masala blend.
Dunger (Smoking the Dish)
To add a regal smoky touch to your Rajwadi Chicken:
1. Heat a piece of charcoal until it's red hot.
2. Place it in a small bowl and position the bowl in the center of your dish.
3. Drizzle a little ghee or oil over the hot charcoal.
4. Quickly cover the dish with a lid and let it sit for 5-10 minutes.
The smoky aroma will add a touch of grandeur to your dish.
FAQ's
Q1: Is Rajwadi Chicken very spicy?
Q2: Can I make it with boneless chicken?
Q3: Can I make it vegetarian?
METHOD (1) Boil chicken with ginger-garlic paste, 2 tsp. MA’Spices RAJWADI CHICKEN MASALA & 3 cups of water in cooker. (2) Squeeze water from grated onions, heat oil in a pot, fry onion for 4 min. Then add tomato paste and saute well. (3) Add remaining MA’Spices RAJWADI CHICKEN MASALA and saute for 5 min. (4) Separate chicken & soup. Mix chicken pieces into gravy and mix well. Add soup in it and cook on low flame till oil is separated & gravy becomes thick. (5) Add butter, garnish with boiled eggs & serve with hot chapaties.
INGREDIENTS: (ALL POWDER FORM) RED CHILLIES, GARAM MASALA, CUMMIN, NIGELLA SEEDS, BAY LEAVES, FENNEL, CORIANDER, CINNAMON, FENUGREEK, DRY MANGO, SALT.
