Murgh Haldighat

A signature dish from the kitchens of Rajasthan, this is an easy one and quite flavourful.

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Ingredients:

Chicken – 1/2 kg

Onions – 5 (cut into circles)

Lemon juice – 1 tsp

Coriander powder – 3/4 tsp

Garam masala powder- 1/2 tsp

Red chillie powder – 1/2 tsp

Milk – 1/2 cup

Cream – 3 – 4 tsp (optional)

Coriander leaves chopped – 1 tbsp

To grind:

Yogurt – 1 cup

Green chillies – 2

Ginger – 1 inch piece

Coriander seeds – 1 1/2 tsp

Cumin seeds or jeera – 1 tsp

Whole Pepper – 6

Cloves – 6

Turmeric powder – 1 tsp

Oil – 2 tbsp

Salt to taste

Preparation:

Cut onion into rings and keep it aside. Clean and cut the chicken into small pieces.

Transfer all the ingredients under “to grind” to a mixie jar and pulse it to a smooth paste.

In a pan, heat 2 tbsp oil. Add the onion rings. Cook until soft. Next, add the chicken pieces and saute for 10 minutes on medium flame.

When it is well sauteed, add the ground paste to it alongwith the coriander leaves. Keep stirring it for another 7-8 minutes.

Now add salt, coriander powder, garam masala powder and red chillie powder. Cover and cook for 5 minutes on low heat, stirring in between making sure it does not stick to the bottom of the pan. Then, add milk and cream (if using) and stir for a minute.

When it is cooked, put off the flame and transfer to a serving bowl. Add lemon juice and stir.

You can serve this curry with pulao, plain rice, chapathis or puris.