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”
Ingredients
For the Curry
- 1 green chilli
- 5 cloves garlic, roughly chopped
- 4 tablespoons vegetable oil or mustard oil
- 300g white onions, finely sliced
- 150g tomatoes, roughly chopped
- 1 tablespoon ground coriander
- 900g skinless chicken on the bone, jointed and cut into medium-sized pieces
- Salt, to taste
- ½ teaspoon garam masala
- 1 tablespoon chopped fresh coriander, for garnish
For the Whole-Spice Mix
- 5cm cassia bark
- 2 bay leaves
- 1 teaspoon organic black peppercorns
- 1 black cardamom pod
- 1 teaspoon cumin seeds
- 8 cloves
Instructions
- Prepare the Whole-Spice Mix
Place all the whole-spice mix ingredients (cassia bark, bay leaves, black peppercorns, black cardamom pods, cumin seeds, and cloves) into a pestle and mortar. Pound to a coarse mix. It’s fine if some pieces remain partially uncrushed. Set aside. - Make the Chilli-Garlic Paste
In a blender, combine the green chilli, garlic, and a splash of water. Blitz until a smooth, fine paste forms. Set aside. - Cook the Base
Heat the oil in a large, heavy-based saucepan over medium heat. Add the whole-spice mix and fry for a few seconds until aromatic. Add the sliced onions and cook for 12–14 minutes, stirring occasionally, until they begin to soften. Ensure they don’t stick to the pan. - Add the Paste and Tomatoes
Stir in the chilli-garlic paste and fry for 1–2 minutes. Add a splash of water to deglaze the pan, scraping up any browned bits, and mix well as the mixture turns a rich, dark colour. Add the chopped tomatoes and cook for 3–4 minutes, mashing them lightly with the back of a spoon until they soften. - Cook the Chicken
Add the ground coriander and stir to combine. Add the chicken pieces, coating them thoroughly in the masala. Season with salt to taste and cook for 6 minutes, stirring occasionally to ensure the chicken is well-coated. - Simmer the Curry
Reduce the heat to low, cover the pan, and cook for 25 minutes, stirring halfway through. The chicken will release its juices, creating its own stock, so additional water is usually unnecessary. If the mixture becomes too dry, add up to 3 tablespoons of water, but only if needed. - Finish and Serve
Turn off the heat and stir in the garam masala. Garnish with fresh coriander. Serve warm with roti or naan.
Notes
Ensure the chicken is cooked through before serving; the juices should run clear.
Adjust the salt and spice levels to your preference.
For a milder flavour, reduce the amount of green chilli or remove the seeds before blending.
About Maunika Gowardhan
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.
To receive monthly updates on all our recipes and the latest restaurant news, sign up for our free newsletter
