Jaipuri Chicken

Serves 4
Time 1 hours 30 minutes


1kg whole chicken, in pieces
3 dry red chilli, soaked in water and chopped
1 tsp cloves
1 ¼ cup yogurt
½ lemon, juiced
2 tsp cumin seeds, roasted
1 ½ tbsp coriander powder
¾ tsp red chilli powder
3 bay leaves
4 curry leaves
6 green cardamom pods
5 black cardamom pods
4 garlic cloves, chopped
1 ¾ cup red onions, finely chopped
3 cup chicken stock
Coriander leaves, for garnish
Salt to taste
Extra virgin olive oil


Season chicken with salt and pepper, add to a large hot pan, drizzle with olive oil and brown.

Grind the green and black cardamom, cumin and cloves in mortar and pestle.

Sweat off the onion, garlic, chilli. Add the ground spices, ground coriander, chilli powder, bay leaves and curry leaves. Fry for 1 minute. Add stock and pour into pot with chicken.

Whisk lemon juice into yoghurt and pour into the pot. Simmer for 1 hour 15 minutes with lid on. Finnish off with chopped coriander.