Raswala Chicken | How to make Raswala Chicken

By Anita Francorsi  |  13th Jul 2016  |  
4 from 1 review Rate It!
  • Raswala Chicken, How to make Raswala Chicken
Raswala Chickenby Anita Francorsi
  • Prep Time

    15

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

60

1

About Raswala Chicken Recipe

A simple everyday dish with Parsi roots. Tender cubes of chicken in a light and fragrant gravy, to be eaten with rice or fresh crusty bread.

Raswala Chicken, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Raswala Chicken is just mouth-watering. This amazing recipe is provided by Anita Francorsi. Be it kids or adults, no one can resist this delicious dish. How to make Raswala Chicken is a question which arises in people's mind quite often. So, this simple step by step Raswala Chicken recipe by Anita Francorsi. Raswala Chicken can even be tried by beginners. A few secret ingredients in Raswala Chicken just makes it the way it is served in restaurants. Raswala Chicken can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Raswala Chicken.

Raswala Chicken

Ingredients to make Raswala Chicken

  • Boneless chicken cubed 1/2 kg
  • onions 2 medium, finely chopped
  • ginger and Garlic paste, 2 tablespoons
  • cumin/Jeera powder 2 1/2 teaspoons
  • coriander/Dhaniya powder 1 teaspoon
  • turmeric/Haldi powder 1 teaspoon
  • 2 bay leaves/Tej patha
  • 1 inch stick cinnamon/dalchini
  • 1 whole green cardamom/elichi (remove seeds and crush)
  • 4 cloves/lavang
  • tomatoes, 2 medium, finely diced
  • oil 2 tablespoons
  • ghee 2 tablespoons
  • potatoes 2 large, skin on cut into half
  • Fresh Corriander/Kothmir, 2 tablespoons finely chopped
  • salt 2 teaspoons

How to make Raswala Chicken

  1. In a large pan, heat 2 tablespoons of oil and saute the onions till golden brown.
  2. Add in the ginger garlic paste and 1/4 cup warm water and simmer till the water evaporates and the onions are soft.
  3. Add in the bay leaves, cardamom, cloves, cinnamon, cumin powder, corriander powder, turmeric powder and 1 cup of warm water. Stir and simmer over a low flame till the water evaporates and oil separates from the masala.
  4. Add in the chopped tomatoes and fry for about 3 to 4 minutes
  5. Add the chicken to the masala, add in the ghee, green chillies, salt, potatoes and 5 cups of water and mix well.
  6. Cook the chicken on a low flame for about 30 to 35 minutes with the pan covered till the water in the pan is reduced to about 3 cups of gravy, the potatoes are cooked and the chicken is very tender.
  7. Garnish with fresh corriander leaves.
  8. Serve hot with basmati rice or crusty bread.

Reviews for Raswala Chicken (1)

Maithili Thangkhiew2 years ago

yummy chicken dish :)
Reply