Chicken Banjara Curry Recipe
Chicken Banjara Curry is a spicy and aromatic Indian dish that originates from the state of Rajasthan. The word "Banjara" refers to a nomadic tribe in India, who are known for their love of bold flavors and spices. This dish is made by cooking marinated chicken with a blend of aromatic spices, onions, and tomatoes. The curry is rich and flavorful, with a smoky taste from the use of mustard oil. It is traditionally served with rice or Indian flatbread, and garnished with fresh coriander leaves.
Ingredients
For Chicken Marinade
- 1 kg Chicken Breast / boneless chicken boneless & cut into small pieces
- 1 tbsp oil any neutral tasting oil
- 2 tsp ginger garlic paste
- 2 cups yogurt / dahi / curd
- 1 tsp turmeric powder
- ½ tbsp aamchur / dry mango powder
- 2 tsp Red Chilli Powder
- 1 cup roasted peanut powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt
- 2 tbsp lemon juice
For Curry
- 2 tbsp oil
- 2 onions finely chopped
- 2 Tomato finely chopped
- 1 cup water
- 1 tsp Cumin (Jeera)
- 1 tsp garam masala
- coriander leaves / cilantro for garnish
Instructions
Preparation
- Add chopped tomatoes and salt to taste. Cook for another 5-6 minutes until the tomatoes are soft and pulpy.
- Clean and wash the chicken pieces thoroughly.
- In a mixing bowl, marinate the chicken with ginger-garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, turmeric powder, and mustard oil. Let it rest for 30 minutes.
- Rub the masala to the chicken pieces for 2-3 minutes so that it can coat nicely.
- Then, cover with a plastic wrap and marinate for 2 hours or overnight for best results in the refrigerator.
Cooking
For Curry
- Heat oil in a large pan or thick bottomed pot over medium flame.
- Add the cumin seeds and let them sizzle. Now, add chopped onions and cook until golden brown.
- Then, add chopped tomatoes and cook until soft and pulpy.
- Add the marinated chicken pieces to the pan or pot and mix well with the onion-tomato masala.
- Cook for 7-8 minutes or until the chicken is cooked through.
- After that, add water and garam masala. Stir well and bring it to a boil.
- Reduce the flame to low heat and let the curry simmer for 10-12 minutes or until the desired consistency.
- Quickly check the salt and if the chicken is done. The chicken should be properly cooked. Adjust salt if required.
- Garnish with chopped coriander or cilantro. Serve Chicken Banjara Curry with rice or roti.
Equipment Used for This Recipe
Notes & Tips
- If you want to make the curry milder, you can reduce the amount of red chili powder in the recipe or use Kashmiri chili powder which is less spicy.
- For a creamier texture, you can add coconut milk or cream to the curry.
- Chicken Banjara Curry can also be made with bone-in chicken pieces, but the cooking time will be longer.
Nutrition Information (Note: Approximate)
Nutrition Facts
Chicken Banjara Curry Recipe
Amount per Serving
Calories
683
% Daily Value*
Fat
47
g
72
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
23
g
Cholesterol
92
mg
31
%
Sodium
364
mg
16
%
Potassium
1113
mg
32
%
Carbohydrates
27
g
9
%
Fiber
6
g
25
%
Sugar
14
g
16
%
Protein
41
g
82
%
Vitamin A
1000
IU
20
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
1
mg
59
%
Vitamin B3
14
mg
70
%
Vitamin B5
3
mg
30
%
Vitamin B6
1
mg
50
%
Vitamin B12
1
µg
17
%
Vitamin C
19
mg
23
%
Vitamin D
0.2
µg
1
%
Vitamin E
3
mg
20
%
Vitamin K
16
µg
15
%
Calcium
332
mg
33
%
Iron
3
mg
17
%
Magnesium
130
mg
33
%
Zinc
4
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.