By Indian cuisine is synonymous with rich gravies, aromatic spices, and dishes that tell stories of royalty and heritage. Among such regal recipes is Chicken Rajwaadha, a dish that truly lives up to its royal name. The word “Rajwaadha” is often associated with palaces and royal households of Rajasthan, where food was not just a necessity but a celebration of flavors. This dish captures that grandeur by combining succulent chicken with a rich gravy made from nuts, yogurt, cream, and a carefully balanced mix of spices.
Unlike everyday chicken curries, Chicken Rajwaadha is indulgent, creamy, mildly spiced, and layered with flavors that appeal to all palates. It is a dish often prepared on special occasions, as it embodies festivity and hospitality.
Ingredients
For the Marinade:
750 g chicken (bone-in preferred for flavor)
½ cup thick yogurt (curd)
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
For the Gravy:
3 tablespoons ghee (clarified butter)
2 tablespoons oil
2 medium onions, finely sliced
2 medium tomatoes, finely chopped or pureed
2–3 green chillies, slit
10–12 cashew nuts (soaked and ground into paste)
8–10 almonds (blanched and ground)
2 tablespoons fresh cream
½ cup milk (for creaminess)
Whole Spices:
2 bay leaves
4 cloves
4 green cardamoms
1-inch cinnamon stick
1 black cardamom
1 teaspoon cumin seeds
Ground Spices:
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves, crushed)
Garnish:
Fresh coriander leaves, chopped
Silver vark (optional, for royal presentation)
Toasted almond slivers
Step-by-Step Preparation
Step 1: Marinate the Chicken
In a large bowl, mix yogurt, ginger-garlic paste, chilli powder, turmeric powder, coriander powder, and salt.
Add chicken pieces, coat them evenly, and let the mixture rest for at least 1–2 hours. Overnight marination is ideal, as it tenderizes the chicken and infuses flavor.
Step 2: Prepare the Onion Base
Heat ghee and oil together in a heavy-bottomed kadhai or pan.
Add whole spices—bay leaves, cardamoms, cloves, cinnamon, black cardamom, and cumin seeds. Sauté until aromatic.
Add sliced onions and cook until golden brown. This caramelization is key to the richness of the gravy.
Step 3: Cook the Masala
Add slit green chillies and ginger-garlic paste to the onions. Sauté for a minute until the raw smell disappears.
Stir in chopped or pureed tomatoes. Cook until the mixture becomes thick and the oil starts separating.
Add ground spices—red chilli powder, coriander powder—and mix well.
Step 4: Add the Nut Paste
Stir in cashew and almond paste, mixing thoroughly with the masala.
Cook on low heat for 2–3 minutes. The nut paste thickens the gravy and imparts a royal, creamy texture.
Step 5: Cook the Chicken
Add the marinated chicken into the pan and mix until coated with the masala.
Cover and cook for 10–12 minutes on medium heat, stirring occasionally.
Add ½ cup milk and a splash of water if required. Adjust consistency to make a rich, semi-thick gravy.
Step 6: Finishing Touches
Once the chicken is cooked through and tender, add cream and kasuri methi. Stir gently.
Sprinkle garam masala and simmer for 2 minutes.
Garnish with coriander leaves, almond slivers, and optional silver vark for a regal finish.
Serving Suggestions
Chicken Rajwaadha is best enjoyed with:
Indian breads: Naan, butter roti, or tandoori paratha. The soft breads soak up the creamy gravy perfectly.
Rice dishes: Jeera rice, saffron rice, or pulao complement the richness of the curry.
Festive thali: Serve it as part of a royal spread with dal makhani, paneer delicacies, pulao, and sweets for a complete Rajwaadhi experience.
Tips for Making Perfect Chicken Rajwaadha
Use bone-in chicken: It imparts more flavor to the gravy than boneless pieces.
Marination time matters: Longer marination means juicier and tastier chicken.
Balance richness: Since the dish uses nuts, milk, and cream, adjust spices carefully to prevent overpowering the flavors.
Ghee is essential: Using ghee (even in small quantities) gives the dish its authentic royal touch.
Do not rush the onions: Properly caramelized onions are the backbone of this dish’s depth and sweetness.
Why Chicken Rajwaadha is Special
Royal heritage: Inspired by the kitchens of Rajasthan, it carries the flavors of luxury and grandeur.
Balanced flavors: Richness from nuts and cream balances perfectly with spices, making it indulgent but not overwhelmingly heavy.
Perfect for celebrations: Whether it’s a wedding, festival, or dinner party, this dish adds elegance to the menu.
Crowd-pleaser: Its mild yet flavorful taste appeals to both spice lovers and those who prefer milder curries.
Conclusion
Chicken Rajwaadha is more than just a dish—it is an experience of India’s royal culinary traditions. With its creamy nut-based gravy, aromatic spices, and delicate balance of flavors, it embodies the grandeur of palace kitchens. Cooking this dish at home might seem elaborate, but each step adds depth and authenticity, making it worth the effort.
Serve it with soft naans or fragrant rice, and you’ll have a royal feast on your table. Whether you prepare it for a family dinner or a special celebration, Chicken Rajwaadha promises to delight every guest with its richness and elegance. It is a dish that not only satisfies the appetite but also narrates a tale of royal indulgence with every bite.
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