

Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Creamy, aromatic Marwari Chicken Korma with Missi Roti. A soul-satisfying, protein-packed delight!

A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Serving size: 1 serving

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Serving size: 1 serving

Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.


Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!


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Creamy, aromatic Marwari Chicken Korma with Missi Roti. A soul-satisfying, protein-packed delight!
This marwari dish is perfect for dinner. With 664.25 calories and 39.62g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the chicken. In a large bowl, combine the chicken pieces, 1/2 cup of whisked yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Prepare the onion and cashew paste. Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the sliced onions and fry until they are golden brown and crisp, about 10-12 minutes. Remove with a slotted spoon and set aside to cool. Drain the soaked cashews. Grind the cooled fried onions and drained cashews together into a smooth paste using a little water if needed.
Cook the korma. In the same pan with the remaining ghee, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for 30-40 seconds until fragrant. Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Reduce the heat to low. Add the remaining 1/2 cup of whisked yogurt, stirring continuously to prevent it from curdling. Cook for 2-3 minutes until the ghee starts to separate.
Simmer the curry. Stir in the prepared onion-cashew paste and mix well. Add 1 cup of warm water, mix, and bring the curry to a gentle simmer. Cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Stir in the garam masala powder.
Garnish and serve. Garnish with freshly chopped coriander leaves. Serve hot with bajra roti, naan, or steamed rice.
Prepare the Dough
Shape the Rotis
Serving size: 1 serving
Prepare the onions
Soak for crispness
Drain and dry
Season and toss
Serve immediately
Cook the Rotis
Serve