A popular Rajasthani dish, easy to prepare, full of taste
Rajasthan is not just known for its crafts and clothes, palaces and places. Its cuisine is unique too. Here, we bring you the recipe of a simple but yummy chicken dish from that State. It is the part of a 10-day-long food promotion Daniell’s Tavern, the pan-Indian restaurant of The Imperial hotel, New Delhi, is hosting till January 30.
Besides this dish, the menu of the food fest includes other Rajasthani delicacies like dhaurai tafri, sangria tikki, govind gatta, ker sangria, maans ke sule, laal maas, etc.
250 gms chicken leg (boneless)
50 gms onion
15 gms garlic
10 gms ginger
5 gms green chilli
10 gms coriander
5 gms cashew nut
40 gms curd
Salt to taste
15 gms garam masala
3 ml ghee
Wash the chicken pieces. Make a smooth paste of onion, garlic and cashew nut. Sauté the chicken pieces in ghee in a pan and then add ginger-garlic paste and the spices to it.
Finally, add the onion, garlic and cashew paste and the curd. When the chicken pieces are fully cooked, add the garam masala powder and the chopped coriander to finish. Serve hot.
(The food festival, Royal Rajasthan, is on at Daniell’s Tavern, The Imperial, till January 30. Timings: 6:30pm to 11:45pm ( open only for dinner.) Meal for Two: Rs. 4000 before taxes.)
Chef Ved Prakash Sharma has been working as a Chef De Cuisine for Daniell’s Tavern, The Imperial, New Delhi, since October 2009. Prior to it, he worked with The Grand Hotel New Delhi, the ITC WelcomGroup, The Holiday Crown Plaza, New Delhi, Vasant Continental, New Delhi, among other well known hotel brands. He also has many years of international experience having worked in Coral Stand Hotel, Seychelles, Sheraton, Kuwait and Viceroy Restaurant, Hong Kong. He is particularly interested in Indian cuisine, mainly in tandoori specialities, and is trained in preparing banquet spreads.