Chicken Ruhani – Rich and Smoky Indian Curry

Step 1: Prepare the Nut and Spice Paste

In a grinder, combine 8-10 cashews, 8-10 almonds, 5-6 green cardamoms, 3-4 cloves, 0.5 teaspoon black pepper, and 1 teaspoon desiccated coconut. Add a little water and blend into a smooth paste. Set aside.

Step 2: Marinate the Chicken

In a large bowl, add 1 kilogram of chicken pieces. Add 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, and 0.5 teaspoon garam masala powder. Add 150 grams of fried onions, the prepared nut and spice paste, 0.25 cup of water (rinsed from the mixer jar), 2 tablespoons of ginger-garlic paste, 1 cup of yogurt, chopped fresh coriander, 4-5 green chilies, 0.5 cup of oil (preferably from frying onions), and 2 bay leaves. Mix all ingredients thoroughly with your hands. Marinate for a minimum of 30 minutes, or ideally 2-3 hours, or even overnight in the refrigerator for best results.

Step 3: Initial Cooking of Chicken

Transfer the marinated chicken into a cooking pot. Place the pot on a gas stove and cook on high flame for 4-5 minutes, stirring occasionally until it starts to boil and the color changes.

Step 4: Slow Cook the Chicken

Reduce the flame to low, cover the pot with a lid, and cook for approximately 20 minutes, or until the chicken is 100% cooked and tender.

Step 5: Bhun (Sauté) the Chicken

After 20 minutes, remove the lid. Increase the flame to high and bhun (sauté) the chicken for 5-10 minutes, stirring continuously, until the oil separates from the masala and the gravy thickens. Adjust the consistency of the gravy by adding a little water if a thinner gravy is desired.

Step 6: Smoke the Chicken

Once the chicken is well bhunned, place a small heatproof bowl in the center of the pot. Place a hot, burning charcoal piece inside the bowl. Add 2-3 cloves on top of the charcoal. Pour 1 teaspoon of oil (or ghee for a richer aroma) over the charcoal to create smoke. Immediately cover the pot with a lid to trap the smoke and infuse the flavor into the chicken. Let it smoke for 7-8 minutes.

Step 7: Garnish and Serve

After 7-8 minutes, carefully remove the charcoal and the small bowl. Garnish with fresh chopped coriander leaves. Stir gently and serve hot with roti, naan, or kulcha.

• Marinate the chicken for a longer duration (2-3 hours or overnight) for deeper flavor penetration.

• Use ghee instead of oil for the smoking step to enhance the aroma and richness of the dish.

• Adjust the amount of green chilies according to your preferred spice level.

• For a richer gravy, you can add a tablespoon of fresh cream at the end.

• To make it spicier, slit the green chilies before adding them to the marinade.