Stir-Fried Chicken with Whole Spices & Green Chillies
A fantastic recipe by Indian Chef and Author Maunika Gowardhan
It’s time for another guest celebrity recipe, and today’s recipe, Rajasthani Khade Masale Ka Murgh, comes from award-winning Chef and Author Maunika Gowardham. This recipe comes from her 2021 best seller “Thali”
Maunika Gowardhan, a talented chef and author whose culinary journey begins in the vibrant streets of Mumbai. Now based in the UK, she has dedicated herself to the art of crafting and sharing traditional Indian dishes that are infused with exciting flavours and ingredients reflective of her rich cultural heritage. Maunika’s cooking philosophy revolves around simplicity and allure, harmoniously blending earthy spices, fresh herbs, and cherished Indian flavour profiles.
Her recipes are inspired by the diverse communities across India, many of which have been treasured family traditions for generations. With over a decade of experience, Maunika’s passion for authentic flavours and traditional techniques offers a refreshing perspective on Indian cuisine. Through her cooking events, books, media features, television appearances, and huge social media presence, she aims to bridge cultural divides between the East and the West.
Her 2021 book, “Thali,” attracted widespread acclaim, being highlighted in prestigious publications such as The Telegraph, Olive Magazine, and the Mail on Sunday’s You magazine. It was also honoured as the Book of the Month by the Waterstones Jamie Oliver Cookbook Club in March 2022. Maunika is also the esteemed author of “Indian Kitchen,” which has solidified her status as a leading authority on Indian cooking. Most recently, in May of this year, she unveiled “Tandoori Home Cooking,” bringing the beloved flavours of the Tandoor into home kitchens everywhere.
Now, let us delve into one of Maunika’s signature recipes, where her expertise and passion for Indian cuisine truly come to life.
When talking about the recipe Maunika says ““I have very fond memories of my visits to Jaipur and Udaipur, tucking into hearty dishes like this. Whole spices are coarsely crushed and fried to infuse the oil, then onions and ginger are cooked with chicken on the bone. This particular dry-fry dish is a personal favourite. The caramelised onions coat the chicken, along with coarsely crushed bay leaves, cinnamon and cardamom, lending a warmth to the final dish. Ideally, it would be served on your thali with plain dal, parathas and some cucumber salad.”
You can follow Maunika on her website and Instagram page @cookinacurry. Also, take a look at the recent interview we had with her, in which we discussed her backstory and passion for cooking. It’s a great insight into her life as a celebrity chef and author.
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Rajasthani Khade Masale Ka Murgh
Ingredients
- 1 x Green Chilli
- % cloves of Garlic, roughly chopped
- 4tbsp vegetable oil or mustard oil
- 300g white onions
- 150g tomatoes roughly chopped
- 1 tbsp of ground corriander
- 900g skinless chicken on the bone, jointedand cut into medium-sized pieces
- Salt to taste
- 1/2 tsp of Garam Masala
- 1 tbsp of chopped corriander to garnish
- For the whole- spice mix
- 5cm of cassia bark
- 2 dried bay leaves
- 1 tsp black peppercorn
- 1 black cardamom pod, whole
- 1 tsp cumin seeds
- 8 cloves
Instructions
First, make the whole-spice mix. Add all the ingredients to a pestle and mortar and pound to a coarse mix. You might have some that isn’t crushed completely, but that’s fine. Set aside.
Put the green chilli, garlic and ginger in a blender and blitz to a smooth, fine paste with a splash of water. Set aside.
Heat the oil in a large, heavy-based saucepan over medium heat. Add the crushed whole-spice mix and fry for a couple of seconds, then add the onions and fry for 12–14 minutes until they are beginning to soften. Stir every few minutes, making sure they donʼt stick to the bottom of the pan. Add the chilli, ginger and garlic paste and fry for 1–2 minutes. Add a splash of water and scrape off the bottom of the pan; mix well as everything turns a rich, dark colour.
Add the chopped tomatoes and continue to fry for 3–4 minutes until they begin to soften, mashing them lightly with the back of the spoon. Add the ground coriander and stir, then add the chicken and combine well. Season to taste and cook for
6 minutes, stirring to coat the chicken pieces in the masala.
Reduce the heat to low, cover and continue cooking for
25 minutes, making sure to stir halfway through. The chicken will begin to release its juices and cook in its own stock, so there is no water required. If it does get too dry, add about
3 tablespoons of water, but only if needed. Turn off the heat and add the garam masala and garnish with fresh coriander. Stir well and serve warm with roti or naan.
