A rustic and aromatic Mughlai chicken curry where whole spices are the star. Tender chicken pieces are slow-cooked in a yogurt-based gravy, infusing them with fragrant, robust flavors. A true delight for spice lovers.
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Murgh Khada Masala, Jeera Rice and Roasted Papad
Perfectly spiced Murgh Khada Masala with aromatic Jeera Rice – protein-packed comfort!
This rajasthani dish is perfect for dinner. With 1186.55 calories and 57.239999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pods Black Cardamom (Lightly bruised)
6 whole Cloves
1 tsp Black Peppercorns
1 tsp Cumin Seeds
4 whole Dried Red Chillies (Stems removed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
1.5 tsp Salt (Adjust to taste)
1 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Cut into thin juliennes, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger garlic paste, turmeric powder, Kashmiri red chilli powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Birista (Fried Onions)
Heat oil and ghee together in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they turn a deep, uniform golden brown and become crisp.
Using a slotted spoon, remove half of the fried onions (birista) and set them aside on a paper towel to drain. This will be used for garnish.
3
Bloom the Whole Spices
Reduce the heat to medium. To the remaining onions and oil in the pan, add all the whole spices: bay leaves, cinnamon stick, green and black cardamoms, cloves, black peppercorns, cumin seeds, and dried red chillies.
Sauté for 45-60 seconds until the spices release their aroma. Be careful not to burn them.
4
Cook the Chicken
Increase the heat to medium-high. Add the marinated chicken to the pan, scraping all the marinade from the bowl.
Sauté for 7-8 minutes, stirring occasionally, until the chicken is seared and the yogurt mixture has thickened considerably.
Add the chopped tomatoes and the remaining 0.5 tsp of salt. Continue to cook (bhunao) for another 5-7 minutes, until the tomatoes break down and the oil begins to separate from the masala at the edges.
5
Simmer the Curry
Pour in 1 cup of hot water and stir well, scraping the bottom of the pan. Bring the curry to a gentle boil.
Once boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 20-25 minutes.
Cook until the chicken is tender and fully cooked, and a layer of oil (tari) has risen to the surface.
6
Garnish and Serve
Turn off the heat. Garnish the curry with the reserved birista, freshly chopped coriander leaves, and ginger juliennes.
Let the curry rest, covered, for 5-10 minutes to allow the flavors to deepen.
Serve hot with naan, sheermal, or basmati rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
