SHAHI CHICKEN RAAN

Hi All,

Weekends cannot be better without non veg! During lockdown making something with available is greatest challenge. Made this shahi raan in home for lunch and replaced the ingredients with available nearest ingredient.

The taste was awesome and it was super perfect, I adapted few changes from the traditional recipe and trust me it is must try recipe.

I served it with lemon rice which worked as best combination. The marination part is must which cannot be compromised at any stage , the longer you marinate the better the flavours are.

The bigger leg piece works better for shahi raan.

The yummy,spicy recipe is as below,

COOKING TIME : 1 hour.

SERVINGS : 3 members.

INGREDIENTS :

Chicken leg piece – 2 pcs.

Ginger garlic paste – 3 tblsp.

Onion – 3 nos ( big).

Turmeric powder- ¼ tsp.

Salt -for taste.

Groundnut – 1 tsp

Pumpkin seeds – 1 tsp.

Roasted cashew – 1 tsp.

Poppy seeds – 1 tsp

Chillies – 4 nos

Lime juice – 1 tsp.

Garam masala – 1 tsp.

Curd – 2 tblsp.

Coriander leaves – 2 tblsp ( I didn’t use due to non-availability).

Butter / ghee  – 2 tblsp.

METHOD :

1) Clean the leg piece, make sharp slits over the leg well.

2) In a small bowl make a mixture of ginger garlic paste, chilli powder, turmeric powder, salt . 

 3) Rub the above mixture over the chicken and massage well. Let the marinate sit for 1 to 2 hours.

4) Heat 1 tsp butter in wider kadai and add chopped onions and saute till darkbrown (caramelization).

5) Grind caramelised onions, cashew, groundnut, poppy seeds, pumpkin seeds, chillies, lime juice, garam masala, curd, coriander leaves to fine paste.

 

 6) Apply this masala to chicken as second marination to chicken. Marinate evenly and refrigerate overnight or for minimum 2 hours.

 7) Heat balance butter in a wide kadai, add marinated chicken and boil in medium flame for 5 mins.

 8) Flip the chicken to next side for every 2 minutes and boil till chicken starts browning slightly.

 9) Now you can find chicken has segregated lot of juice from it,along with it add 1 cup water and boil in high flame till chicken cooks to soft and tender.

 10)  when the juice turns to thick gravy , empty the gravy only to a bowl.

 11)             In high flame keep roasting the chicken till brown, when outer part turns dry,crisp and brown, remove from flame.

 12)             While serving pour the gravy over chicken and serve.

 13)             I served with lemon rice which was an apt combo, you can serve with naan, roti of your choice.

NOTES :

1) Strain the gravy when it is thick , serving gravy and chicken separately will give wonderful and fresh flavour.

2) Butter or ghee gives wonderful rich flavour, try to use them. 

HAPPY COOKING!!