Smoked Chicken Darbari

Name: Smoked Chicken Darbari
Total time: 3900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 800 gms chicken with bones; For Marination:; 1/2 tsp Turmeric Powder; 1 tbsp Kashmiri Red Chilli Powder; 1 pinch orange red food colour; 1 tsp coriander powder; 1 tsp Tandoori Masala; 1/2 tsp salt; 1 tbsp ginger-garlic paste; 2 tbsp thick yogurt; 2 tbsp Mustard oil; Grind to a coarse paste :; 3 onions finely sliced and caramelized; 2 tomatoes; 5 cashew nuts lightly roasted; 5 almonds lightly roasted; 2 tbsp malai or fresh cream.blended to a paste with the nuts; Other ingredients:; 1/4 cup refined oil (here the oil used is in which fried onions were made to make the recipe more flavourful); 1 tbsp ghee; 1 tbsp ginger garlic paste; 1/4 cup fresh curd / yogurt; 4 green chillies chopped; 1/2 cup water or as needed; 1 tsp Kasoori Methi; 1 tsp Tandoori Masala; As needed salt or to taste; 1/2 tsp sugar; 1 tbsp Kashmiri Red Chilli Powder; 1 tbsp coriander leaves chopped finely

Kumkum Chatterjee @cook_12055532

#CA26
#MysteryBasket #Week29
#SpiceItUp #GaramMasala
Smoked Chicken Darbari is a royal Mughlai delicacy that combines a rich Darbari or royal gravy.It comprises tender marinated chicken simmered in a rich gravy of tomatoes, caramelized onions paste, a special Darbari garam masala comprising of roasted cashewnuts, almonds, along with some whole garam masalas, yogurt , fresh cream, kasoori methi and some aromatic whole spices. The recipe gets its 'smoked' element from smoky charred chicken and using the 'dhungar'technique to infuse a distinct smoked flavor with charcoal and create a tandoori effect. This dish pairs well with naan or any Indian flatbread.

Kumkum Chatterjee @cook_12055532

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Ingredients

Prep Time: 20 minutes. Cook Time:45 minutes

6 servings

800 gmschicken with bones
For Marination:
1/2 tspTurmeric Powder
1 tbspKashmiri Red Chilli Powder
1 pinchorange red food colour
1 tspcoriander powder
1 tspTandoori Masala
1/2 tspsalt
1 tbspginger-garlic paste
2 tbspthick yogurt
2 tbspMustard oil
Grind to a coarse paste :
3onions finely sliced and caramelized
2tomatoes
5cashewnuts lightly roasted
5almonds lightly roasted
2 tbspmalai or fresh cream.blended to a paste with the nuts
Other ingredients:
1/4 cuprefined oil (here the oil used is in which fried onions were made to make the recipe more flavourful)
1 tbspghee
1 tbspginger garlic paste
1/4 cupfresh curd / yogurt
4green chillies chopped
1/2 cupwater or as needed
1 tspKasoori Methi
1 tspTandoori Masala
As neededsalt or to taste
1/2 tspsugar
1 tbspKashmiri Red Chilli Powder
1 tbspcoriander leaves chopped finely
1 pieceCharcoal + 1 tsp Ghee(for smoking)
Dry roasted and ground Darbari Garam Masala :
10Cashewnuts lightly roasted
10Almonds lightly roasted
2 inchcinnamon stick, 4 green cardamoms,4 cloves
5-6peppercorns
1blade Mace
1Bay Leaf
1 tspeach Cumin seeds, Fennel seeds (saunf),Coriander seeds
1Star Anise
3dry red chillies

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Steps

Prep Time: 20 minutes. Cook Time:45 minutes

1

Put cleaned and washed chicken in a bowl.Discard all water. Mix chicken with ginger - garlic paste, salt, Kashmiri Red Chilli Powder, curd, Tandoori Masala, 1 pinch Orange Red Food Colour, 1 tsp coriander powder, 1 tbsp caramelized onions and oil. Add whisked yogurt and mix well to coat the chicken.Rest for 1 hour or overnight.
2

Dry roast all 'Darbari Garam Masala' spices.Grind to a fine powder along with lightly roasted Almonds and Cashewnuts.Grind rest of nuts with malai or fresh cream and 2 tbsp water. Set aside.
3

Heat oil and fry finely sliced onions smearing pinch of salt and sugar.When the onions brown and turn crispy remove from heat and strain excess oil.Cool and make a paste of it with 2 chopped tomatoes.Mix this with a paste of rest of nuts with malai or fresh cream and little water. Blend well.
4

Heat the oil in which onion was fried.Shake off marinade and lightly fry the chicken pieces.Set aside.Strain the oil. Add ghee and some more oil if needed.Sprinkle 1 tsp Caraway seeds.When they splutter, add the ground spice paste and saute for 5 minutes stirring occasionally till oil starts separating.Add the chicken and rest of the marinade.Add 1 tsp Tandoori Masala and mix well.
5

Cook covered on medium heat for 10 minutes till chicken is tender.Add Kasoori Methi,1 tbsp Darbari Garam Masala, and whisked yogurt. Stir in 1 tbsp more fresh cream.Add splash of water occasionally to avoid the masala sticking underneath. Simmer for 5 minutes. Turn off heat.
6

Heat a piece of charcoal directly over flame until it is red hot.Place a metal bowl right in the centre of chicken curry.Carefully place the hot coal in the bowl and drizzle ghee on top of the coal. Immediately cover the pan with a glass lid.Smoke for 10 minutes.Remove the coal.Drizzle 1 tsp ghee and garnish with chopped coriander and few broken green chillies. Serve hot with naan or any Indian flatbread.

Tips

Crafting the Darbari Garam Masala: This special blend of spices along with nuts provides a velvety texture and an aromatic profile to the gravy. Toast your whole spices on a low heat for 2 to 3 minutes. Cool completely before grinding.For the nutty flavour and royal touch, dry roast some of nuts with whole spices.Grind rest of nuts with malai for a smooth velvety texture .Keep your dry Darbari Garam Masala in an airtight container and refrigerate for better shelf life.