Submitted by: Mala D
This recipe comes from the royal kitchen of Rajasthan. A heavy usage of exotic & expensive ingredients differentiated the royal cuisine from that of ordinary mortals, much like the gourmet cuisine of today but thanks to globalization: easy access to world market & access to information has brought these fancy recipes to the reach of common man. Now we all can afford to dine like royalty once in a while:-)
Ingredients:
Chicken: 1 kg
Onion: 2 medium
Ginger: 2 inches
Garlic: 3-4 cloves
Yoghurt: 150 gms, full cream
Cashew paste: 5 tbsp
Fresh cream: 2-3 tbsp
Oil: 5-6 tbsp
Bayleaf: 2 nos
Cloves: 4-5
Cardamom: 5-6
Red chilli powder: 4 tsp
redchilli paste: 2 tbsp
Turmeric powder: 1 tsp
Saffron: 1/2 tsp
Milk: 2 tbsp
Sugar: a pinch
Method:
Soak the cashew nuts (about 20) in hot water for about 10-15 minutes then grind to a fine paste. Soak the saffron strands in warm milk.
Wash the chicken pieces thoroughly & drain all traces of water. Keep aside.
Make a paste of 1-1/2 chopped onions, ginger & garlic. Finely chop the remaining half of the onion.
Heat oil in a heavy-bottomed vessel, preferably non-stick & add some salt to it & then fry the chicken pieces in batches till well browned. Take them out. Add more oil if needed & make sure no chicken residue is left in the utensil. Now temper the oil with bay leaves, cloves & cardamom & add chopped onion. Fry a while & then add the onion, g-g paste. Keep stirring throughout. Add the cashew paste & fry till it's raw smell goes away. Whisk the yoghurt & mix to the masala. Add more salt, chilli powder & turmeric & fry till oil leaves the sides. Add the chicken pieces & mix well. Fry on low flame for about 5-8 minutes.
Now add 2 glass of water, check the salt & add sum sugar. Cover & cook till nearly 3/4 done. Mix in the saffron now & cook till done. Finish off with cream.
One thing you need to be careful about is the chilli factor: as cashew paste &cream tend to subdue the hotness of the gravy, you need to adjust it accordingly. The original recipe asks for red chiili paste ie red chillies (approx.10-12) soaked in water & then ground to a paste! You can also first marinade the chicken in g-g paste,yogurt & half of cashew & red chilli paste & then fry it but then chicken tends to stick to the vessel & you need to be very careful in frying it really well.
This curry is mainly known for it's dominant saffron flavour, while other ingredients play second fiddle to it. The gravy should be medium-thick. Serve hot with rice/chapati.
This recipe comes from the royal kitchen of Rajasthan. A heavy usage of exotic & expensive ingredients differentiated the royal cuisine from that of ordinary mortals, much like the gourmet cuisine of today but thanks to globalization: easy access to world market & access to information has brought these fancy recipes to the reach of common man. Now we all can afford to dine like royalty once in a while:-)
Chicken: 1 kg
Onion: 2 medium
Ginger: 2 inches
Garlic: 3-4 cloves
Yoghurt: 150 gms, full cream
Cashew paste: 5 tbsp
Fresh cream: 2-3 tbsp
Oil: 5-6 tbsp
Bayleaf: 2 nos
Cloves: 4-5
Cardamom: 5-6
Red chilli powder: 4 tsp
redchilli paste: 2 tbsp
Turmeric powder: 1 tsp
Saffron: 1/2 tsp
Milk: 2 tbsp
Sugar: a pinch
Method:
Soak the cashew nuts (about 20) in hot water for about 10-15 minutes then grind to a fine paste. Soak the saffron strands in warm milk.
Wash the chicken pieces thoroughly & drain all traces of water. Keep aside.
Make a paste of 1-1/2 chopped onions, ginger & garlic. Finely chop the remaining half of the onion.
Heat oil in a heavy-bottomed vessel, preferably non-stick & add some salt to it & then fry the chicken pieces in batches till well browned. Take them out. Add more oil if needed & make sure no chicken residue is left in the utensil. Now temper the oil with bay leaves, cloves & cardamom & add chopped onion. Fry a while & then add the onion, g-g paste. Keep stirring throughout. Add the cashew paste & fry till it's raw smell goes away. Whisk the yoghurt & mix to the masala. Add more salt, chilli powder & turmeric & fry till oil leaves the sides. Add the chicken pieces & mix well. Fry on low flame for about 5-8 minutes.
Now add 2 glass of water, check the salt & add sum sugar. Cover & cook till nearly 3/4 done. Mix in the saffron now & cook till done. Finish off with cream.
One thing you need to be careful about is the chilli factor: as cashew paste &cream tend to subdue the hotness of the gravy, you need to adjust it accordingly. The original recipe asks for red chiili paste ie red chillies (approx.10-12) soaked in water & then ground to a paste! You can also first marinade the chicken in g-g paste,yogurt & half of cashew & red chilli paste & then fry it but then chicken tends to stick to the vessel & you need to be very careful in frying it really well.
This curry is mainly known for it's dominant saffron flavour, while other ingredients play second fiddle to it. The gravy should be medium-thick. Serve hot with rice/chapati.
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