Rajasthani Murgh
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Ingredients
- 8 bone-in chicken thighs
- 6 dried red chillies
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 tsp ground coriander
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 597 kcal
- Protein
- 44.8 g
- Carbohydrate
- 9.6 g
- of which sugars
- 5.8 g
- Fat
- 41.9 g
- of which saturates
- 10.1 g
- Fibre
- 2.5 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried red chillies in hot water for 15 minutes, then blend with a splash of the soaking water to a paste.
- 2
Heat the mustard oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and the chicken, and brown for 6 minutes.
- 4
Stir in the chilli paste and ground coriander, then add the chopped tomatoes and cook for 7 minutes until softened.
- 5
Pour in 200ml water, cover and simmer for 25 minutes, turning once, until the chicken is cooked through with no pink remaining near the bone.
- 6
Scatter with the chopped coriander and serve with rice.
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