A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are cooked in a rich, spicy yogurt-based gravy, without any tomatoes, giving it a unique tangy and robust flavor.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
443cal
47gprotein
17gcarbs
21g
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
1 cup Curd (Full-fat, whisked well at room temperature)
2 medium Onion (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
3 tbsp Ghee
1 tbsp Mustard Oil (Optional, for a pungent flavor)
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
About Rajasthani Chicken Curry, Missi Roti and Boondi Raita
Homestyle Rajasthani Chicken Curry with missi roti & creamy boondi raita – a protein-packed, perfectly spiced delight!
This marwari dish is perfect for lunch. With 800.95 calories and 62.099999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
6 pcs Black Peppercorns
3 pcs Green Cardamoms (Lightly crushed)
1.5 tsp Kashmiri Red Chili Powder (For color)
1 tsp Red Chili Powder (For heat, adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
1 cup Water (Hot)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1 tablespoon of ginger-garlic paste, turmeric powder, and 1/2 teaspoon of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover and set aside to marinate for at least 20-30 minutes at room temperature.
2
Prepare the Yogurt Base
In a separate bowl, whisk the room-temperature curd until it is completely smooth and free of lumps.
Add the Kashmiri red chili powder, hot red chili powder, and coriander powder to the whisked curd.
Mix well to form a smooth, uniform spice paste. Set aside.
3
Sauté Aromatics
Heat ghee and mustard oil in a heavy-bottomed pan or kadai over medium heat.
Once hot, add the whole spices: cumin seeds, bay leaves, cinnamon stick, cloves, black peppercorns, and crushed green cardamoms.
Sauté for about 30-40 seconds until they become fragrant and the cumin seeds sizzle.
Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the curry's authentic color and flavor.
4
Cook the Chicken
Add the remaining 1/2 tablespoon of ginger-garlic paste to the pan and cook for 1 minute until the raw aroma disappears.
Add the marinated chicken pieces to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
5
Incorporate Yogurt and Simmer
Reduce the heat to the absolute lowest setting. Add the spiced yogurt mixture to the chicken.
Stir continuously for 2-3 minutes to prevent the yogurt from curdling. Continue to cook until the oil begins to separate from the masala.
Pour in 1 cup of hot water and add the remaining 1 teaspoon of salt. Stir well to combine.
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the chicken is tender and the gravy has thickened.
6
Finish and Serve
Uncover the pan and stir in the garam masala powder.
Cook for one more minute, then turn off the heat.
Let the curry rest for 10-15 minutes to allow the flavors to deepen.
Garnish with freshly chopped coriander leaves and serve hot.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
