Indian cuisine is one of the most popular cuisines in the world. While food and drink vary by region and state, one thing that remains common is the extraordinary burst of flavor on the taste buds. And when it comes to non-vegetarian curries, there is probably nothing that cannot impress us. Be it Chicken Korma, Creamy Butter Chicken, Nadan Kozhi Curry has many options, leaving us spoiled for options.
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Like other states, Rajasthan is also very famous for its exquisite cuisine. When talking about non-vegetarian dishes, one cannot forget the special red maasi. Correct? It’s heavenly! But there are many other dishes of chicken and mutton that you cannot miss. Chicken Banjara Curry is one of them. A chicken lover’s paradise, Chicken Banjara Curry is made with juicy and succulent pieces of chicken, which are dipped in exotic spices and a tangy gravy made with onion and tomato paste. We hear you, already slapping! Fret not, we’ve got you covered!
Here’s how you can make Chicken Banjara Curry. Chicken Banjara Curry
First, heat oil in a pan and add cinnamon stick, fennel, black pepper, green cardamom, bay leaf, dry red chili and chopped onion. Fry the onion till it becomes transparent.
Meanwhile, marinate the chicken, for this put chicken in a bowl, add ginger-garlic paste, hung curd, garam masala, red chili powder, turmeric powder. Mix everything well!
For the paste, prepare a paste by grinding roasted chickpeas with poppy seeds without water, add water and grind again until a smooth and consistent paste is obtained.
After this, add the marinated chicken with onions to the pan and mix well. Wait for 2-3 minutes then add tomatoes, salt, chicken stock/water and let it cook for 25-30 minutes. Add chana paste and cook on high flame for 5-6 minutes.
Serve with chapati or rice, the choice is yours!
click here For the full recipe of Chicken Banjara Curry
Try this special Rajasthani Style Chicken Curry at home and let us know how you liked it in the comment section below.
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