Chicken Ruhani
For the Paste
For Marination
For Smoky Flavor (Optional)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Paste
Combine 8-10 cashews, 8-10 almonds, 5-6 green cardamom pods, 3-4 cloves, 0.5 tsp black peppercorns, and 1 tsp desiccated coconut in a grinder. Add a little water and blend into a smooth paste. Set aside.
Marinate the Chicken
In a large bowl, add 1 kg chicken. Add 1-inch cinnamon stick, 1 tsp cumin seeds, 2 tsp coriander powder, 1 tsp salt, 1 tsp cumin powder, 0.5 tsp turmeric powder, 1 heaped tsp Kashmiri red chili powder, 1 heaped tsp regular red chili powder, 0.5 tsp garam masala powder, 150g fried onions, the prepared nut-coconut paste, 2 tbsp ginger-garlic paste, 1 cup yogurt, chopped fresh coriander leaves, 4-5 slit green chilies, 0.5 cup oil (preferably the oil used for frying onions), and 2 bay leaves.
Mix and Marinate
Mix all ingredients thoroughly with the chicken, ensuring each piece is well coated. for a minimum of , or ideally , or even overnight in the refrigerator for best results.
Initial Cooking
Transfer the chicken to a cooking pot. Place the pot on a gas stove and cook on high flame for , stirring continuously until it comes to a boil and the mixture is well combined.
Slow Cook
Cover the pot with a lid and the flame to low. Cook for approximately , or until the chicken is 100% cooked and tender. The chicken will release its own juices.
Bhuno (Sauté)
Remove the lid. Increase the flame to high and bhuno () the chicken for until the oil separates from the gravy and the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.
Add Smoky Flavor (Optional)
Create a small space in the center of the chicken. Place a small heatproof bowl in this space. Put a burning piece of charcoal in the bowl and place 2-3 cloves on top of the charcoal. Pour 1 tsp of oil or ghee over the cloves and charcoal.
Infuse Smoke
Immediately cover the pot with a lid to trap the smoke. Let it infuse for to impart a rich smoky flavor to the chicken.
Finish and Garnish
Remove the lid and carefully take out the charcoal bowl. Discard the bay leaves. Garnish with fresh chopped coriander leaves (and additional green chilies if desired).
Serve
Serve the delicious Chicken Ruhani hot with roti, naan, or kulche.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 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)
Plan Ahead
Complete this step earlier to save time later.
- View Step 3Mix and Marinate2 hours or overnight
Mix all ingredients thoroughly with the chicken, ensuring each piece is well coated. Marinate for a minimum of 30 minutes, or ideally 2-3 hours, or even overnight in the refrigerator for best results.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- RefrigerateAt least 3 hours
Marinate for a minimum of 30 minutes, or ideally 2-3 hours, or even overnight in the refrigerator for best results.
Variations
Simple ways to adapt this recipe.
- Adjust the quantity of green
Adjust the quantity of green chilies and red chili powder according to your spice preference.
- Add a little water duringCustomise
Add a little water during the bhuno (sautéing) step if you prefer a thinner gravy consistency.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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