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.
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