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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.
For 4 servings
Marinate the Chicken
Prepare the Yogurt Base
Sauté Aromatics
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.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 658.96 calories per serving with 46.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Chicken
Incorporate Yogurt and Simmer
Finish and Serve
Replace chicken with 500g of paneer cubes or a mix of vegetables like potatoes, carrots, and green peas. Add paneer in the last 10 minutes of simmering to keep it soft.
Halve the amount of red chili powder or omit it completely. You can add 1-2 tablespoons of cashew paste along with the yogurt to make the gravy creamier and less spicy.
Substitute chicken with 750g of mutton pieces. The cooking process remains the same, but you will need to increase the simmering time to 60-90 minutes or pressure cook for 5-6 whistles until the mutton is tender.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The array of spices like turmeric, ginger, garlic, and cloves are packed with antioxidants and anti-inflammatory compounds that help strengthen the immune system and fight off infections.
The use of curd (yogurt) as the base introduces beneficial probiotics into the dish, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Both chicken and yogurt are good sources of phosphorus and calcium, essential minerals that play a vital role in maintaining strong, healthy bones and teeth.
Yogurt can curdle due to high heat or a sudden temperature change. To prevent this, always use full-fat yogurt at room temperature, whisk it thoroughly, and most importantly, add it to the pan on the lowest heat while stirring continuously until it's fully incorporated.
It can be part of a healthy diet. Chicken provides lean protein, yogurt offers probiotics for gut health, and spices like turmeric have anti-inflammatory benefits. The use of ghee makes it rich, so practicing portion control is recommended for a balanced meal.
One serving (approximately 1 cup or 315g) contains an estimated 450-550 calories. The final count can vary depending on the specific cut of chicken used (with or without skin/bone) and the exact amount of ghee.
Onions are fundamental to the base, providing sweetness, texture, and depth. Omitting them will significantly change the authentic taste. If you must, you can try a paste of cashews and poppy seeds for thickness, but it will result in a different dish.
This curry pairs exceptionally well with traditional Rajasthani breads like Bajra Roti (pearl millet flatbread) or Missi Roti. It also tastes great with plain steamed Basmati rice, Jeera Rice, or simple phulkas.
Yes, this curry stores well. Cool it completely and refrigerate in an airtight container for up to 3 days. The flavors often become deeper and more robust the next day. Reheat gently on the stovetop.
This recipe goes great with these complete meals
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