Rajasthani cuisine is heavily influenced by the harsh desert climate and scarcity of water, which has led to the development of dishes that are both flavorful and nutritious.
One of the most popular dishes in Rajasthani cuisine is Dal Baati Churma, which is a combination of lentils, wheat balls, and a sweet, crushed wheat dish. Another staple dish is laal maas, a spicy mutton curry that is made with red chilli powder and yoghurt.
Rajasthani cuisine also features a variety of dishes, such as Gatte ki Sabzi, Murgh Banjara, Murgh Banjara Kabab, and Ker Sangri.
What is Banjara Murgh?
Banjara Murgh is a flavourful and aromatic dish that originates from the Banjara community in India. The Murgh Banjara recipe comprises chicken that is marinated in a mixture of spices, yoghurt, and lemon juice, and then cooked in a tomato-based sauce. The result is a delicious and comforting dish that is perfect for any occasion.
In this Banjara Murgh recipe, the Murgh Banjara Masala is the showstopper. Murgh Banjara Masala is a combination of Roasted peanuts, yoghurt, amchur powder, chilli powder, fresh coriander, vinegar, and mustard oil. All these spices in the marinade give the chicken a wonderful flavour and tenderness. The tomato-based sauce adds a nice tanginess and depth of flavour to the dish.
Making Murgh Banjara, the traditional way
Boneless, skinless chicken thighs or breasts are typically used in the Banjara Murgh recipe in most Rajasthani kitchens. Experts say that the meat should be cut into small, bite-sized pieces for optimal flavour and texture. Get juicy, tender, pre-cleaned and cut Chicken at Licious! All their products are always fresh and not frozen. There are also no hormones, antibiotic residue, or added chemicals in any products.
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
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- 1 kg boneless chicken thighs cut into small pieces
- 2 cups Yoghurt
- 2 tbsp Lemon Juice
- 2 tsp ginger garlic paste
- 2 tsp red chilli powder
- ½ tbsp Amchur powder
- 1 cup roasted peanuts
- 1 tsp turmeric powder
- 1 tsp Cumin Powder
- 1 tsp coriander powder
- Salt - to taste
- 2 tbsp oil
- 2 onions finely chopped
- 2 Tomatoes finely chopped
- 1 tsp Cumin seeds
- 1 tsp Garam masala powder
- 1 cup water
- chopped cilantro for garnish
Ingredients
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- In a large bowl, mix the yoghurt, roasted peanuts, amchur powder, oil, lemon juice, ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
- Add the chicken pieces to the bowl and toss to coat evenly. Massage it for 2-3 minutes, then cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Heat oil in a large pan over medium heat. Add the cumin seeds and wait until they sizzle. Then, add the chopped onions and cook until they are golden brown.
- Add the chopped tomatoes and cook until they are soft and pulpy.
- Add the marinated chicken pieces to the pan and stir to combine with the onions and tomatoes. Cook for 5-7 minutes until the chicken is cooked through.
- Add the garam masala powder and 1 cup of water to the pan. Stir well and bring the mixture to a boil.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it thickens and the chicken is fully cooked.
- Garnish with chopped cilantro and serve with rice or roti.
Like you read above, this dish is easy to make and can be prepared in advance, making it perfect for busy weeknights or special occasions. It's a great way to enjoy the flavours of India in the comfort of your own home. So, give this recipe a try and enjoy the taste of Murgh Banjara kebab recipe with your loved ones.