How to make Rareya Kadaknath Kala Kukkad -
A classical black chicken dish – a dish once tasted never forgotten
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Kadaknath chicken, Onions (प्याज़ )
Cuisine : Punjabi
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Chicken Mince Bake Smoked Chicken Creamy Walnut Chicken Chicken Mappas
Rareya Kadaknath Kala Kukkad Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rareya Kadaknath Kala Kukkad Recipe
Kadaknath chicken , cut into 2 inch pieces on the bone 1 kilogram
Onions , sliced 2 large
Green cardamoms 6-8
Black cardamoms 5-6
Star anise 1
Bay leaves 3
Dried red chillies 4-5
Ginger-garlic paste 2 tablespoons
Black peppercorns S 1 tablespoon
Salt to taste
Kachchi ghani mustard oil 3-4T tablespoon
Red chilli powder 2 1/2 teaspoon
Garam masala powder 2 teaspoons
Coriander powder 2 tablespoons
Fresh coriander leaves 1/4 bunch
Lemon 1/2
Fresh mint sprigs to garnish
Method
Step 1
Put chicken and onions in a pressure cooker. Crush green cardamoms and black cardamoms and add along with star anise, bay leaves, red chillies, ginger-garlic paste, black peppercorns and salt. Add 3 cups water, cover the cooker with the lid and cook for 25-30 minutes or till 7-8 whistles are given. Transfer into a bowl when the pressure has settled completely.
Step 2
Heat kachchi ghani mustard oil in a kadai, add cooked chicken and cook till the stock reduces to half.
Step 3
Add red chilli powder, garam masala powder and coriander powder and mix. Cover and cook for 12-15 minutes or till the gravy is further reduced.
Step 4
Chop and add coriander leaves, mix and cook till the mixture is dry. Squeeze the juice of ½ lemon juice into the cooker and mix well. Transfer into a serving bowl.
Step 5
Serve hot garnished with mint sprigs.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
