Loading...
A rich and fiery chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a creamy, tangy yogurt-based gravy, packed with aromatic spices and a touch of ghee for an authentic Marwari flavor.
For 4 servings
Marinate the Chicken
Sauté Aromatics and Onions
Cook the Chicken
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.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A rich and fiery chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a creamy, tangy yogurt-based gravy, packed with aromatic spices and a touch of ghee for an authentic Marwari flavor.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 405.87 calories per serving with 39.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Curry
Garnish and Serve
Replace chicken with 500g of paneer or a mix of vegetables like potatoes, carrots, and peas. Add the paneer in the last 5-7 minutes of cooking to prevent it from becoming chewy.
Reduce the red chilli powder to 0.5 tsp and use a milder variety like Kashmiri red chilli powder for color without excessive heat. You can also deseed the green chillies.
For an even richer gravy, add 2 tablespoons of cashew paste (made by soaking 10-12 cashews in warm water and grinding to a smooth paste) along with the marinated chicken.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The blend of spices like turmeric, ginger, and garlic contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
The yogurt in the curry provides a good amount of calcium and phosphorus, which are vital for maintaining strong and healthy bones.
Yogurt is a natural probiotic that promotes healthy gut bacteria, aiding in digestion and improving overall gut health.
One serving of Marwari Chicken Curry contains approximately 480-520 calories, depending on the cut of chicken used and the exact fat content of the yogurt and ghee.
Marwari Chicken Curry can be part of a balanced diet. It's a great source of protein from chicken and probiotics from yogurt. However, it is rich in fats due to the use of ghee and full-fat yogurt. To make it healthier, you can use chicken breast and slightly reduce the amount of ghee.
To prevent curdling, ensure your yogurt is at room temperature and whisked very well until smooth. When you add the marinated chicken to the hot pan, increase the heat and stir continuously for the first 5-7 minutes. This cooks the yogurt quickly and stabilizes it.
Yes, you can substitute ghee with a neutral oil like sunflower or canola oil. However, ghee imparts a distinct nutty aroma and flavor that is characteristic of authentic Marwari cuisine.
Mathania chilli is a specific variety from Rajasthan known for its vibrant red color and moderate heat. It's key to the authentic look and taste. If you can't find it, a good substitute is Deggi Mirch or Kashmiri red chilli powder for color, with a pinch of a hotter chilli powder for heat.
Yes. Follow the steps until you add the chicken. After sautéing the chicken for 5-7 minutes, close the pressure cooker lid and cook for 2-3 whistles on medium heat. Let the pressure release naturally before finishing with garam masala and coriander.