Rajasthani Murgh Lachcha


A nice chicken curry without the regular onion-tomato base. Not that I don like that. But have been eating an almost same recipe since my 10-15 yrs. Imagine how bored I would be. When I cook, I try not to repeat any recipe, except for those trusted-favs.

I was browsing through a cookbook, ‘ The Three Sisters Quick And Easy Indian Cook Book when I saw this recipe. I bookmarked a couple of other recipes too which I would love to share. Ofcourse they were delicious.

        Rajasthani Murgh Lachcha means Rajasthan’s Chicken Strip curry. Rajasthan is a princely state of India; There are such wonderful palaces and culture over there. Have been to Jaipur once. Though I loved the trip, it reminds me of the worst incident that happened there. I lost my handbag; rs 50,000 worth things in it. And even more precious memoirs I keep always with myself. Hmm……let Bygones be Bygones. Still I loved the trip and made my husband promise that we go for another detailed trip and see and relive those historical palaces. Whenever I visit any historical places in UK or Europe, I feel happy & sad. Happy at the way they preserve, love & guard it. Sad that it doesn’t happen in India. A country with such rich history & heritage.

Hmm….thoughts drifted a lot. Back to the post, this is a rich curry with almonds and coconut. It could be milder or hot; When hubby saw it simmering…..he was like….’What…..a Yellowish Chicken curry’ (cos we Indians love brown, seldom orange-ish curries more ). I added paprika, Kashmiri chilli powder, to bring in the color. But the attempt failed. I din mind. Now any guess…..who slurped and enjoyed the curry more ??? Yep….its the husband. Hmmm……..husband things…….!!!!

This tasted better for the dinner and even good the next day morning. I just breakfast-ed it with a chapati. Cleaned up to the dot.

murgh_lacha

Preparation time : 10 min
Cooking time : 40 min 
Serve With : Rice, Roti, Parathas etc
Serves : 4

What :

  •      500 gm Chicken Breast
  •      2 medium Onions
  •      4-5 Green Chillies
  •      1 cup Almonds (de-skinned)
  •      1/2 cup grated Coconut
  •      1.5 cup Yoghurt
  •      1 tsp Ginger Paste
  •      1 tsp Garlic Paste
  •      2 tsp Coriander Powder
  •      2 tsp red Chilli Powder
  •      1 tsp Crushed Peppercorns
  •      1 tsp Ground Cinnamon
  •      1 tsp Cumin
  •      1 Chicken Stock Cube (optional)
  •      Coriander Leaves
  •      Salt
  •      Oil

 

How :

              Clean the chicken and cut them into thin long strips. Wash them and sprinkle some salt and keep aside for 10 minutes. Fine chop the onions, slice the green chillies.

              In a pan, put these chicken strips and cook for 5 minutes, in their own juices. Do not pour any water. When they are tender and cooked on the outside, take them on to a plate.

              In the same pan, heat some oil, add the cumin seeds. When they are browned, add the slit green chillies, chopped onions and saute till they are cooked and soft.

               Add the ginger & garlic pastes, saute for a min. Now add the dry powders (coriander & red chilli) and mix well. Switch off the stove and take it off the heat.

               In a blender grind the almonds and coconut into a paste. Take this into a bowl, pour the yoghurt over it and whisk it well. Now pour this yoghurt mixture into the pan, mix well and put it on the heat again.

              Add the chicken strips, crush the chicken-stock-cube, add water mix well and let it simmer for 12-15 minutes. Or till the gravy reaches required consistency.

            Add the salt, peppercorns, chopped coriander leaves and let it simmer for a couple of minutes.

            Before taking it off the heat, add the cinnamon powder, give a nice mix.

            Enjoy it hot with any flavoured rice, or rotis.

 

 

Tips & Notes :

** If you have chicken stock ready avoid the stock cube mentioned. Or just add plain water. Not much difference could be noticed.

** Since all the main ingredients (coconut, almonds, yoghurt, onion) used are milding agents, I used chilli in various forms to give that heat to the dish, that we Indians love.

** If you don’t have deskinned almonds, soak dried almonds in hot water for 30 min. You can just peel the skin off. And it is easy to grind too.

** All the measurements are for guideline purpose only. Change everything as it suits you.

** Remember that while adding any-dairy related products the heat should be lowered and mixed well before putting the heat on high. This avoids the curdling effect.

** The gravy becomes thicker when cooled. So let it be a bit watery, while switching off the heat.

** If it becomes too thick after some hours, pour some water and simmer for 5 minutes and enjoy it hot.

** Vegetarians do try this by replacing chicken with potatoes, cauliflowers, carrot, peas etc.

 

 

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