Traditional Rajasthani: Mohan Maas- Chicken 🍗😋

Name: Traditional Rajasthani: Mohan Maas- Chicken 🍗😋
Total time: 14400 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 750 gms Chicken: Preferably with bones (I’ve mixed in the both); As per taste Salt; 4 tbsps Cooking Oil; 2-4 tbsps Ghee; 1 tsp Sugar: Caramelised; For Tempering Spices:; 1/2 Cup Fresh Milk: Boiled & RT; 1/2-1 Cup Plain Yoghurt: Hung Curd; 1/2 Cup Fresh Cream: Well Whisked; 1.5 tbsps White Pepper Powder; 1-2 Bay Leaves; 1 piece Mace Blade; 4-5 Cloves; 5-6 Green Cardamoms; 2 Black Cardamoms; 1-2 Dry Red Chillies; 1-2 ” Cinnamon Sticks; 1 Star Anise; 1/2 tsp Stone Flower/Dagar Phool; 7-8 Black Cardamoms: Gently Pounded; 1 tbsp Almond Powder/Paste; 1 tbsp Cashew Powder/Paste; 1 tbsp Posto/Khus-Khus; 1 tbsp Melon Seeds: Pasted; 2-3 tbsps (3 G) Paste: Ginger-Garlic-Green Chilli; 1/3-1 Cup Onion Paste; 1-2 tsp Garam Masala Powder: Homemade; 1/2 tsp Nutmeg Powder; 1 tsp Fennel Seeds Powder; 1 tsp Roasted Cumin Powder

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Another famous & traditional dish from the very Shahi Rajasthani Cuisine-
After the similarly popular LAAL-MAAS Dish...this is the one that’s the most famous in the land of the Deserts & mostly prepared during the Shahi Feasts: Either with Mutton (Goat Meat or Chicken) but is not known by many or even popularly displayed as that of the Laal Maas from the land 💁🏻‍♀️

Try this out yourselves to learn more about it !!!

#Chicken21

Try this out yourselves to learn more about it !!!

#Chicken21

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

Try this out yourselves to learn more about it !!!

#Chicken21

Try this out yourselves to learn more about it !!!

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Ingredients

4 hrs (prep to

3-4 people

750 gmsChicken: Preferably with bones (I’ve mixed in the both)
As per taste Salt
4 tbspsCooking Oil
2-4 tbspsGhee
1 tspSugar: Caramelised
For Tempering Spices:
1/2 CupFresh Milk: Boiled & RT
1/2-1 CupPlain Yoghurt: Hung Curd
1/2 CupFresh Cream: Well Whisked
1.5 tbspsWhite Pepper Powder
1-2Bay Leaves
1 pieceMace Blade
4-5Cloves
5-6Green Cardamoms
2Black Cardamoms
1-2Dry Red Chillies
1-2” Cinnamon Sticks
1Star Anise
1/2 tspStone Flower/Dagar Phool
7-8Black Cardamoms: Gently Pounded
1 tbspAlmond Powder/Paste
1 tbspCashew Powder/Paste
1 tbspPosto/Khus-Khus
1 tbspMelon Seeds: Pasted
2-3 tbsps (3 G)Paste: Ginger-Garlic-Green Chilli
1/3-1 CupOnion Paste
1-2 tspGaram Masala Powder: Homemade
1/2 tspNutmeg Powder
1 tspFennel Seeds Powder
1 tspRoasted Cumin Powder
1 tspCoriander Powder
1 tspKashmiri Red Chilli Powder
1/2 CupFresh Coriander Leaves: Finely Chopped
As Required: Water (Boiled)- To cook the Chicken
1/2 CupDeep Fried Onions: Birista- Optional (Recommended)
Garnish: Your Way

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Steps

4 hrs (prep to

1

Wash & Clean the Chicken pieces well enough- I’ve take both the mix of boneless & with bones: In a large mixing bowl: Add in the mixture of the aforesaid all the wet pastes & masalas (Marinade for the chicken)
2

Marinate the chicken in the same by applying generously coating the same in its entirety- Cover & set aside in the refrigerator for about 5-6 hrs time before cooking
3

Keep all the chopped items readily available to you- Heat up a frying pan over the medium-high flame, add in the tempering spices to be aromatic & splutter
4

Then, add in the well marinated chicken pieces to it, along with the rest of the marinade in the bowl by adding some water to it- Sauté until it releases its natural waters in the pan due to the curd & rest other wet pastes
5

At this point: Add in the Kashmiri Red Chilli Powder (for adding a nice saffron/orange colour to it), looks absolutely & amazingly stunning with its gradually & eventually released flavourful aroma
6

Once everything is added to it- Give it a really good mix until nicely combined & well incorporated, cover it & allow it to cook for about 20-30 mins time, stirring occasionally in between- Add in the required warm water to it sufficiently for the chicken to cook well
7

Reduce the flame to the low-medium at this point while cooking with its cover- Keep a strict watch on its doneness, from time to time
8

If required, depending on the quality of the chicken- Add in some more hot/warm water to it- Give it all a really good stir again to blend well, put the cover back & let it cook for another 5-10 mins time, add in the chopped coriander leaves, garam masala powder & a dollop of ghee
9

Once done: Off goes flame, let it sit on the hot oven top for the next 15 mins time before serving it piping hot, garnish it accordingly. As per your taste or choice
10

Garnish: As you like it- with some more fresh cream, a fresh sprig of coriander leaf or similar & relish with piping hot Roti/Rice/Saffron Rice/Pulao or any other Indian pieces of bread, as the matter of the fact.
11

Enjoy the most delectable & lost Shahi Recipes of the Desserts- Rajasthan 💁🏻‍♀️🍛

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Anamika Banerjee @LadyLazarrus_9663

on March 07, 2021 18:22

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻