Chicken Ran
01-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 whole chicken (with skin, approx. 1.5-2 kg)
2 large onions (finely sliced)
1 cup plain yogurt
3 tablespoons ginger-garlic paste
4 green chilies (slit)
1 tablespoon red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon black pepper powder
1/4 cup lemon juice
2 tablespoons vinegar
1/2 cup ghee (clarified butter) or oil
Salt to taste
Fresh coriander leaves for garnish
Fresh mint leaves for garnish
For the Marinade
1/2 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons garam masala
2 tablespoons lemon juice
Salt to taste
Method:
Prepare the Chicken
Clean the whole chicken thoroughly and make deep cuts all over with a sharp knife to allow the marinade to penetrate. Ensure the cuts are deep enough for the spices to infuse the meat.
Marinate the Chicken
In a bowl, mix together the marinade ingredients: yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
Rub the marinade thoroughly on the chicken, making sure to get it into the cuts and inside the cavity. Cover and refrigerate for at least 4-6 hours, or preferably overnight, for the flavors to fully develop.
Cooking the Chicken Ran
Heat the ghee or oil in a large heavy-bottomed pot or pressure cooker.
Add the sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies, cooking for a few minutes until the raw smell disappears.
Add coriander powder, cumin powder, red chili powder, turmeric, black pepper, and garam masala. Stir and cook the spices for 2-3 minutes.
Place the marinated chicken in the pot and sear it on all sides until browned.
Add the remaining yogurt, vinegar, and lemon juice. Stir well to coat the chicken with the mixture.
Cover the pot and let the chicken cook on low heat for about 1.5 hours, turning occasionally to ensure it cooks evenly. Alternatively, pressure cook for 30-45 minutes after the first whistle.
Finishing Touches
Once the chicken is cooked through and tender, uncover and cook on high heat to reduce the gravy to a thick, flavorful consistency.
Adjust salt and seasoning as necessary.
Garnish and Serve
Garnish the Chicken Ran with fresh coriander and mint leaves.
Serve hot with naan, roti, or rice, along with lemon wedges for extra zest.
Tips:
You can add a smoky flavor to the dish by placing a hot coal in a small bowl inside the pot, pouring a few drops of ghee on it, and covering the pot to allow the smoke to infuse.
For added richness, drizzle a bit of cream or add a few strands of saffron soaked in warm milk during the final cooking stage.
This Chicken Ran recipe is a flavorful and aromatic dish, ideal for special family gatherings or festive celebrations!
KitchenFoodRecipes
