Chicken Ruhani
Summary
- A rich and flavorful chicken curry made with a blend of nuts, spices, yogurt, and fried onions. This dish is slow-cooked to perfection, resulting in tender chicken and a thick, aromatic gravy, finished with a smoky charcoal flavor.
All Ingredients - For the Paste
- Cashews 8-10
- Almonds 8-10
- Green Cardamom 5-6
- Cloves 3-4
- Black Peppercorns 0.5 teaspoon
- Desiccated Coconut 1 teaspoon
- Water as needed
All Ingredients - For Marination
- Chicken 1 kg
- Cinnamon Stick 1 inch piece
- Cumin Seeds 1 teaspoon
- Coriander Powder 2 teaspoons
- Salt 1 teaspoon
- Cumin Powder 1 teaspoon
- Turmeric Powder 0.5 teaspoon
- Kashmiri Red Chili Powder 1 heaped teaspoon
- Regular Red Chili Powder 1 heaped teaspoon
- Garam Masala Powder 0.5 teaspoon
- Fried Onions 150 grams (from 2 medium onions)
- Ginger-Garlic Paste 2 tablespoons
- Yogurt 1 cup
- Fresh Coriander 0.25 cup (chopped)
- Green Chilies 4-5 (slit, or to taste)
- Oil 0.5 cup (from frying onions)
- Bay Leaves 2
All Ingredients - For Smoky Flavor
- Charcoal 1 piece (burning)
- Cloves 2-3
- Oil or Ghee 1 teaspoon
Tools You'll Need
- Pot
- Mixing bowl
- Bowl
Plan Ahead
Up to 2 hrs of hands-off time you can shift to earlier.
- Step 2 · Overnight2 hrs
…your hands. Marinate for at least 30 minutes, or up to 2-3 hours, or overnight for best results.
Don't have an ingredient? Try these swaps
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Nut and Spice Paste
Combine 8-10 cashews, 8-10 almonds, 5-6 green cardamoms, 3-4 cloves, 0.5 teaspoon black peppercorns, and 1 teaspoon desiccated coconut in a grinder. Add a little water and blend into a smooth paste. Set aside.
Step 2: Marinate the Chicken
In a large bowl, combine 1 kg chicken pieces with 1 inch cinnamon stick, 1 teaspoon cumin seeds, 2 teaspoons coriander powder, 1 teaspoon salt, 1 teaspoon cumin powder, 0.5 teaspoon turmeric powder, 1 heaped teaspoon Kashmiri red chili powder, 1 heaped teaspoon regular red chili powder, 0.5 teaspoon garam masala powder, 150 grams fried onions (from 2 medium onions), the prepared nut and spice paste, 2 tablespoons ginger-garlic paste, 1 cup yogurt, 0.25 cup chopped fresh coriander, 4-5 slit green chilies (to taste), and 0.5 cup oil (preferably the oil used for frying onions). Add 2 bay leaves. Mix all ingredients thoroughly with your hands. for at least , or up to , or overnight for best results.
Step 3: Initial Cooking on High Flame
Transfer the chicken into a cooking pot. Place it on a gas stove. Cook on high flame for , stirring occasionally, until it comes to a boil and the color deepens.
Step 4: Simmer the Chicken
the flame to low, cover the pot with a lid, and for approximately , or until the chicken is 100% cooked and tender.
Step 5: Sauté the Chicken
Remove the lid. Increase the flame to high and the chicken for about , stirring continuously, until the oil separates from the gravy and the masala is well-roasted. Adjust the gravy consistency by adding a little hot water if you prefer a thinner curry, though it is best served thick.
Step 6: Add Smoky Flavor
Place a small heatproof bowl in the center of the chicken curry. Put a burning piece of charcoal inside the bowl. Place 2-3 cloves on top of the charcoal. Pour 1 teaspoon of oil or ghee over the charcoal to create smoke. Immediately cover the pot with a lid and let it infuse for .
Step 7: Garnish and Serve
Remove the charcoal and the small bowl. Garnish with fresh coriander leaves. Serve hot with roti, naan, or kulcha.
Pro Tips
• Marinating the chicken for a longer duration (2-3 hours or overnight) enhances the flavor.
• Using ghee instead of oil for the smoky flavor will give a richer aroma.
• Adjust the gravy consistency by adding a little hot water if you prefer a thinner curry.
Variations
• Add a handful of fresh mint leaves along with coriander for an extra layer of freshness.
• For a spicier version, increase the quantity of green chilies or regular red chili powder.
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