Bikaneri Chicken

Prep:30minCook:1h

A simple home-style recipe with a fusion twist. Spicy, creamy and healthy for all age groups. There is a standard process for making curries in Indian households, unique to each, often carried over from generation to generation. This recipe is my family's way of cooking the everyday curry with my own twist in it. You can serve it with rice or with any bread of your choice. I like mine straight from the pan.

Updated at: Thu, 17 Aug 2023 04:59:09 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories424 kcal (21%)

Total Fat29.5 g (42%)

Carbs26.5 g (10%)

Sugars5.9 g (7%)

Protein16.8 g (34%)

Sodium461.7 mg (23%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Marinate 2 lb of chicken thighs (4) or drumsticks (4) with 1/2 tsp of salt, 1 tsp of cayenne and juice from a half lime. Set it aside in the fridge in a covered container.

Step 2

Prep: Roughly dice one medium sized onion and 3-4 roma tomatoes. Mince a one inch piece of ginger and 4-6 cloves of garlic. Dice 1 lb of potatoes (4 small yellow potatoes) into quarters.

Step 3

Heat a medium-sized deep pan on medium flame. Add 2 tablespoon of ghee. Test it's temperature by dropping a few cumin seeds - it's hot enough if they start to sizzle immediately.

Step 4

Add a tablespoon of cumin seeds. Once they sizzle and the kitchen smells like cumin, add the ginger and garlic and let it cook while stirring for 30 seconds.

Step 5

Add the diced onions and give everything a good toss so that the ginger and garlic don't burn at the bottom. Let these cook for 5 minutes with occasional stirring or until all the onion has softened up.

Step 6

While the onion softens, make the spice mixture in a small bowl. To two tablespoons of water, add 1/2 tsp of turmeric, 1 tsp of cayenne, 2 tsp of coriander powder, 1/2 tsp of cumin powder and 1/2 tsp of garam masala, and stir to make a paste. Once the onion has softened, add this paste to the pan and lower the flame while stirring. Cook for 2-3 minutes.

Step 7

Add 2 green chillies after removing the seeds and a handful of cashews (10-12), and cook for 2 minutes. Finally, add the tomato, stir and cover the pan. Cook for 5 minutes.

Step 8

Transfer the cooked mixture into a glass bowl and let it cool, preferably in the fridge.

Step 9

Once the mixture has cooled enough, add 1 tsp of salt and blend it into a smooth paste. Our curry is ready.

Step 10

Bring the empty pan to high heat and add 1 tbsp of ghee or oil. Add the chicken and cook each side on high heat for 2-3 mins each until the skin is crisp. Add the potatoes and continue cooking for 5 minutes until the potatoes look crisped as well.

Step 11

Add the blended curry to the pan, stir, cover and let it cook on low heat for 15 minutes.

Step 12

This last step is optional. In a different, small pan, heat 1 tsp of ghee. Add 1 tsp of mustard seeds and cook till they sputter. Add 5-6 curry leaves, wait for the sputter to calm, and add this mixture to the cooked curry. The sizzle that you will hear is called the 'tadka'.

Step 13

Finally, add the juice of a half lime and adjust salt to taste. Chicken Bikaneri is best served hot.