Every year we lead a group Safari to India and Nepal in search of Tiger and One Horn Rhino, my husband Russell’s love this part of the world has come from stories passed on from his Grandfather, who was born and lived in India in the time of British Colonial Rule. This country serves up some of the best food I have ever tasted in my travels. I would like to share some of the spicy recipes we have learnt along the way . This year we were fortunate to meet up with Himanshu Rathore and his family in Jaipur and joined in a cooking class in his home . This particular recipe is a family favorite passed down through time in their family.
- 1kg chicken pieces chopped into bite size pieces
- 4 tablespoon cooking oil – not coconut oil
- 1 teaspoon ghee clarified butter
- 4 medium Onions fried until soft and brown and blended into a paste
- 3 teaspoons of fresh garlic blended into a paste
- 4 cloves to be used with smoking the dish
- 1 teaspoon cumin seeds
- 3 table spoons of natural yogurt
- 1/2 teaspon of kachri powder
- chilli powder to taste
- salt to taste
Mix chicken with all the ingredients( except – cloves, oil and cumin seeds, salt and chilli ) in a big pot. Place a small metal bowl in the center of the pot and place a big very hot piece of natural wood – braai coal in the small dish add the ghee clarified butter to this as well as the the 4 cloves to smolder. Once it starts to smoke place the lid on the pot and leave for 10 minutes. Remove lid of pot and remove small dish with coals . ( Be careful not to burn yourself ) Add cumin seeds, chili and salt to taste and cook chicken mixture on medium heat for 10 minutes or until the chicken is cooked through, add a little water if needed to the sauce. Serve with Basmati Rice and Naan Bread. Diced tomato and red onions.