Jaipuri Chicken
Slices of chicken cooked with onion, mushrooms, peppers, aromatic spices in a slightly spicy tomato sauce with a touch of tamarind and rounded off with cream
Ingredients
Chicken & Marinade
- 1 kg boneless chicken breast or thigh cut into thick slices
- ½ tsp salt
- 1 tbsp garlic & ginger paste
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp Kashmiri Chilli powder or sweet paprika with a pinch of chilli powder.
- 1 tbsp plain yoghurt
Gravy
- 2 tbsp oil
- 2 medium onions sliced
- ½ tsp salt
- 2 tsp garlic & ginger paste or 1 tsp chopped garlic and 1 tsp chopped ginger
- 1 tsp turmeric powder
- 1 tsp ground coriander
- ½ tsp Garam Masala
- 1 green finger chilli deseeded and sliced
- ½ green pepper deseeded and diced
- 1 tbsp Fresh coriander stalks optional
- 400 g tinned chopped tomatoes
- 300 ml water
Roasted Curry Masala
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp fenugreek seeds
- 2 cloves
- 2 cardamom
The Curry
- 3 tbsp oil
- 1 medium onion peeled, halved and thickly sliced
- 1 tbsp garlic & ginger paste
- 2 tsp turmeric
- 3-4 tsp Kashmiri chilli powder
- 1 tsp paprika
- ½ tsp chilli powder more if you like it hotter, less if you like it milder
- 1 tbsp tomato puree diluted in around 250ml of water
- 300 g sliced button mushrooms
- 1.5 green pepper sliced
- 2 tbsp single cream
- 2 tsp tamarind concentrate or tamarind water from roughly 50g tamarind pulp
- ½ tbsp dried fenugreek leaf
- Salt to taste
- 1 teaspoon Garam Masala
- 2 tbsp fresh coriander chopped
Instructions
- Mix the chicken with all the marinade ingredients in a bowl. Cover and refrigerate for up to 24 hours or at least 1 hour.
- Make the gravy. Heat the oil in a heavy bottomed pan. Add the onions and salt and fry gently on a moderate heat until a dark golden brown colour. Add the garlic and ginger paste and fry for 30 seconds. Add the spices and fry for 30 seconds. Add the chilli, green peppers and coriander stalks and continue cooking for 30 seconds. Add the tomato and water. Bring to a simmer and cook for 15 minutes. Take off the heat and let cool slightly before blitzing to a smooth sauce with a hand blender.
- Roast the spices. On a dry frying pan, roast the whole spices over a gentle heat, stirring regularly until they smell aromatic. As soon as they do, tip onto a plate to cool. Once cool grind the spices in a pestle and mortar or spice grinder.
- Make the curry. Heat the oil and add the onions, fry stirring regularly until the onions are a nice dark colour (but not burnt!). Add the garlic and ginger paste and fry for around 40 seconds. Add all the ground spices, including the ones that were dry roasted. Fry for another 30 seconds or so. Add the diluted tomato puree and let it cook down to a thick paste. Add the chicken, marinade and mushrooms and stir through the spice paste. Turn down to a gentle heat, put a lid on and let cook for 5 minutes. Take off the lid and add the gravy. Stir everything together and bring to a gentle simmer. Put on the lid and continue to cook for 10 minutes. Add the pepper, cream, tamarind, and fenugreek. Bring back to a simmer and cook for another 10 minutes. Check for seasoning and add more salt if required. Add the Garam Masala and coriander. Cook for a further 2 minutes before serving.
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