Name: Raswala Chicken recipe by Anita Francorsi at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Boneless chicken cubed 1/2 kg; Onions 2 medium, finely chopped; Ginger and Garlic paste, 2 tablespoons; Cumin/Jeera powder 2 1/2 teaspoons; Coriander/Dhaniya powder 1 teaspoon; Turmeric/Haldi powder 1 teaspoon; 2 Bay leaves/Tej patha; 1 inch stick cinnamon/dalchini; 1 whole green cardamom/elichi (remove seeds and crush); 4 cloves/lavang; Tomatoes, 2 medium, finely diced; Oil 2 tablespoons; Ghee 2 tablespoons; Potatoes 2 large, skin on cut into half; Fresh Corriander/Kothmir, 2 tablespoons finely chopped; Salt 2 teaspoons

ABOUT Raswala Chicken RECIPE

A simple everyday dish with Parsi roots. Tender cubes of chicken in a light and fragrant gravy, to be eaten with rice or fresh crusty bread.

Ingredients Serving: 4

Boneless chicken cubed 1/2 kg
Onions 2 medium, finely chopped
Ginger and Garlic paste, 2 tablespoons
Cumin/Jeera powder 2 1/2 teaspoons
Coriander/Dhaniya powder 1 teaspoon
Turmeric/Haldi powder 1 teaspoon
2 Bay leaves/Tej patha
1 inch stick cinnamon/dalchini
1 whole green cardamom/elichi (remove seeds and crush)
4 cloves/lavang
Tomatoes, 2 medium, finely diced
Oil 2 tablespoons
Ghee 2 tablespoons
Potatoes 2 large, skin on cut into half
Fresh Corriander/Kothmir, 2 tablespoons finely chopped
Salt 2 teaspoons

Instructions

In a large pan, heat 2 tablespoons of oil and saute the onions till golden brown.
Add in the ginger garlic paste and 1/4 cup warm water and simmer till the water evaporates and the onions are soft.
Add in the bay leaves, cardamom, cloves, cinnamon, cumin powder, corriander powder, turmeric powder and 1 cup of warm water. Stir and simmer over a low flame till the water evaporates and oil separates from the masala.
Add in the chopped tomatoes and fry for about 3 to 4 minutes
Add the chicken to the masala, add in the ghee, green chillies, salt, potatoes and 5 cups of water and mix well.
Cook the chicken on a low flame for about 30 to 35 minutes with the pan covered till the water in the pan is reduced to about 3 cups of gravy, the potatoes are cooked and the chicken is very tender.
Garnish with fresh corriander leaves.
Serve hot with basmati rice or crusty bread.

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