Marwari Chicken Curry

Name: Marwari Chicken Curry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 800 g chicken (bone-in, curry cut pieces, skin removed); 1 cup yogurt (thick, whisked until smooth); 4 pcs onion (medium, finely chopped); 10 pcs garlic (cloves, finely chopped); 1 inch ginger (peeled and finely chopped); 4 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 3 tbsp ghee; 2 pcs dried red chili (for tempering); 2 pcs bay leaf; 1 inch cinnamon stick; 2 pcs black cardamom (lightly crushed); 4 pcs green cardamom; 4 pcs cloves; 8 pcs black peppercorn; 1 tsp cumin seeds; 2 tbsp coriander powder; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water; 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A rustic, yogurt-based chicken curry from the Marwar region of Rajasthan. Bone-in chicken is slow-cooked in a thick, aromatic gravy of onions, garlic, and whole spices, finished with a smoky tempering of ghee and red chilies. The minimal use of water and rich yogurt base creates an intensely flavorful, hearty dish perfect with bajra roti or steamed rice.

PREP

20m

COOK

50m

SERVES

1 KATORI

526 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Marinate the chicken.
In a large bowl, combine chicken pieces with whisked yogurt, half the red chili powder, and turmeric powder. Mix well, cover, and set aside for 15 minutes while you prepare the other ingredients.
saute · ~1 min
Bloom the whole spices.
1.Heat 3 tbsp ghee in a heavy-bottomed pan over medium heat.
2.Add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorns, and cumin seeds.
3.Let the spices sizzle and release their aroma (30-45 sec).
TIPDon't let the spices burn — medium heat is key to blooming them without bitterness.
saute · ~16 min
Cook the onion-garlic base.
1.Add chopped onions to the pan and sauté until deep golden brown (8-10 min).
2.Add chopped ginger and garlic; cook until raw smell disappears (1-2 min).
3.Add chopped tomatoes and green chilies; cook until tomatoes soften and ghee separates (5-6 min).
TIPPatience with the onions — the deep golden color is what gives this curry its signature rich hue.
saute · ~2 min
Cook the spice powders.
1.Lower the heat and add coriander powder, remaining red chili powder, and salt.
2.Stir continuously and sauté for 1 minute until the spices smell fragrant.
3.Add 2 tbsp of water to prevent the spices from burning; mix well.
saute · ~6 min
Sear the marinated chicken.
1.Add the marinated chicken along with all the yogurt marinade to the pan.
2.Increase heat to medium-high and sear the chicken pieces, turning occasionally.
3.Cook for 5-6 minutes until the chicken is lightly browned on all sides and the yogurt starts to cling to the pieces.
simmer · ~30 min
Simmer the curry.
1.Add ½ cup water to the pan and stir gently to combine.
2.Cover with a tight-fitting lid and reduce heat to low.
3.Simmer for 25-30 minutes, stirring once halfway, until the chicken is tender and the gravy is thick.
TIPThe gravy should be thick and cling to the chicken — if it's too thin, simmer uncovered for a few extra minutes.
temper · ~1 min
Make the final tempering.
1.In a small pan, heat 1 tbsp ghee over medium heat.
2.Add dried red chilies and let them darken slightly (15-20 sec).
3.Pour this hot tempering directly over the simmered curry.
garnish · ~5 min
Finish and garnish.
Sprinkle garam masala powder on top. Gently mix it in. Garnish with chopped coriander leaves. Cover and let rest for 5 minutes before serving.
serve
Serve hot with bajra roti or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan or kadai to prevent the yogurt from curdling during cooking.
2
Whisk the yogurt until completely smooth before marinating to ensure a silky gravy.
3
Do not skip the resting time after the final tempering; it lets the smoky flavor infuse deeply.
4
If the gravy splits, stir in a spoonful of warm cream or yogurt to bring it back together.
5
For a thicker gravy, mash a few pieces of cooked chicken and stir them back into the curry.
6
Make ahead: This curry tastes even better the next day—store in the fridge and reheat gently.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace yogurt with thick coconut milk or cashew paste (soaked and blended). Use oil instead of ghee. The curry will be milder but still rich and creamy.

extra spicy