Ingredients

Method

1. 1

   Soak the whole coriander seeds and dry red chilies in water for at least 30 minutes.

2. 2

   To a blender jar, add the soaked coriander seeds and red chilies, quartered onion, 50g of garlic, and sliced ginger. Add the soaking water as well.

3. 3

   Blend all the ingredients into a fine, smooth paste.

4. 4

   In a large bowl with the chicken pieces, add the turmeric powder, cumin powder, and the prepared red chili-coriander paste.

5. 5

   Add salt to taste. Mix everything thoroughly by hand, ensuring each piece of chicken is well-coated.

6. 6

   Let the chicken marinate for 30 minutes.

7. 7

   While the chicken marinates, crush the remaining 7 cloves of garlic using a mortar and pestle.

8. 8

   Heat the desi ghee in a heavy-bottomed pan or kadai over medium heat.

9. 9

   Add the cinnamon stick, green cardamoms, and cloves to the hot ghee.

10. 10

    Add the marinated chicken to the pan and stir well to sear the pieces.

11. 11

    Add the thinly sliced onion and the crushed garlic to the chicken.

12. 12

    Mix well to combine all the ingredients.

13. 13

    Cover the pan with a lid and cook, stirring occasionally, until the chicken is partially cooked and the oil starts to separate.

14. 14

    Turn off the heat. Add the curd to the pan. Turning off the heat prevents the curd from splitting.

15. 15

    Stir gently to incorporate the curd into the gravy. Once mixed, turn the heat back on to low-medium.

16. 16

    Cover the pan again and let it cook for another 25 minutes on low heat, or until the chicken is tender and the gravy has thickened. Stir occasionally.

17. 17

    Uncover the pan. Garnish with chopped fresh coriander leaves.

18. 18

    Stir well to mix in the coriander and cook for another 1-2 minutes.

19. 19

    The Rajasthani Desi Murgh Masala is ready. Serve hot.