With parents hailing from Punjab and Rajasthan, growing up, our Head of Research and Development-walla, Chef Rishi Anand had access to the flavourful foods from both states. “One of the reasons I am a chef today is because of my mum’s food and my dad’s love for food. Both of them loved to cook and, importantly, they loved to feed mouth-watering dishes to those around them”, he says.
Although a vast array of food came out of his family kitchen every day, he recounts his all-time favourite as his mother’s Rajasthani-style Chicken Stew. “When you hear Chicken Stew, you instantly think about South India and coconut milk and curry leaves. However, my mother’s stew is different. It’s a reflection of how people from parts of North India make this dish.” It’s rustic, homely, simple and pot-full of flavour.
METHOD
Step 1
Heat the oil in a karahi, or another heavy-bottom pan, at medium heat.
Step 2
Add the cloves, coriander seeds, whole cumin, black peppercorn, bay leaf, black cardamom, cinnamon and dry red chillies. Cook until it starts to crackle.
Step 3
Add the onions, garlic and ginger and cook until light brown.
Step 4
Add the chilli powder, turmeric powder and garam masala and cook for 2–3 minutes.
Step 5
Add the tomatoes and cook until the spices leave the oil in the pan.
Step 6
Mix the chicken together with the yoghurt and then add it to the pan along with the fresh green chillies.
Step 7
Stir nicely to mix with the masala and bhuno (cook on medium–high while stirring continuously) until the chicken is nicely seared.
Step 8
Turn the heat down to medium and keep stirring until the chicken is nicely cooked and covered with the spices.
Step 9
Garnish with chopped coriander before serving with buttery naan, chapati or rice.
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