Chicken Banjara Recipe

Chicken Banjara Recipe

Chicken Banjara is a flavorful and aromatic dish from the Indian state of Rajasthan, known for its rich spices and robust flavors. It typically features tender chicken pieces cooked in a spicy tomato-based gravy with a hint of tanginess. Here’s how you can prepare Chicken Banjara at home:

Taste and Experience:

Chicken Banjara is characterized by its robust and spicy flavors, typical of Rajasthani cuisine. The use of yogurt in the marinade and gravy gives it a creamy texture while enhancing the taste of the spices. The dish strikes a perfect balance between heat from the chilies and the aromatic blend of spices, making it a favorite among those who enjoy bold flavors.

Whether served at festive gatherings or enjoyed as a comforting meal at home, Chicken Banjara is sure to impress with its rich taste and satisfying texture. It brings the essence of Rajasthan to your dining table with every flavorful bite.

Instruments Required:

1. **Large Mixing Bowl**: For marinating the chicken.

2. **Whisk or Spoon**: For mixing the marinade.

3. **Sharp Knife and Cutting Board**: For preparing the chicken.

4. **Large Skillet or Pan**: For cooking the chicken.

5. **Spatula or Large Spoon**: For stirring.

6. **Blender or Food Processor**: For making the paste (if not using pre-made ginger-garlic paste).

7. **Measuring Cups and Spoons**: For accurate measurements of ingredients.

8. **Lid**: To cover the skillet or pan while cooking.

Ingredients:

For the Marinade:

– 1 kg Chicken (cut into pieces, preferably with bone)

– 1 cup Yogurt

– 2 tbsp Ginger-Garlic Paste

– 2 tsp Red Chili Powder

– 1 tsp Turmeric Powder

– 1 tsp Garam Masala

– 1 tsp Cumin Powder

– 1 tsp Coriander Powder

– 1 tsp Salt (or to taste)

– 2 tbsp Lemon Juice

– 2 tbsp Mustard Oil or any cooking oil

For the Chicken Banjara:

– 2 large Onions, finely chopped

– 3-4 Green Chilies, slit

– 2 large Tomatoes, finely chopped

– 1/2 cup Fresh Coriander Leaves, chopped

– 1/4 cup Fresh Mint Leaves, chopped

– 1/2 cup Fresh Cream

– 2 tbsp Ghee or Oil

– 1 tsp Garam Masala

– Salt to taste

– Fresh Coriander Leaves for garnish

Instructions:

Preparation and Marination (30 minutes to 8 hours):

1. **Prepare the Chicken**: Cut the chicken into desired pieces and make deep slits in them with a sharp knife.

2. **Marinate the Chicken**: In a large mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, salt, lemon juice, and mustard oil. Mix well.

3. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 4-6 hours, or overnight for best results.

Cooking (40-50 minutes):

1. **Heat the Ghee or Oil**: In a large skillet or pan over medium heat.

2. **Cook the Onions**: Add the finely chopped onions and sauté until they turn golden brown.

3. **Add the Chilies and Tomatoes**: Add the slit green chilies and chopped tomatoes to the pan. Cook until the tomatoes are soft and the oil begins to separate from the masala.

4. **Add the Marinated Chicken**: Add the marinated chicken pieces to the pan. Cook on high heat for 5-7 minutes until the chicken is browned on all sides.

5. **Cook with Lid On**: Lower the heat, cover the pan with a lid, and let the chicken cook for 20-25 minutes, stirring occasionally.

6. **Add Fresh Herbs**: Add the chopped coriander leaves and mint leaves. Stir well and cook for another 5 minutes.

7. **Finish with Cream**: Add the fresh cream and garam masala. Mix well and cook for an additional 3-5 minutes until the chicken is cooked through and the gravy is well combined. Adjust salt to taste.

Serving Size:

This recipe serves 4-6 people.

Serving:

1. **Plating**: Transfer the Chicken Banjara to a serving dish.

2. **Garnishing**: Garnish with fresh coriander leaves.

3. **Accompaniments**: Serve hot with naan, roti, paratha, or rice.

Enjoy your delicious Chicken Banjara!