Royal Gravy Chicken Rasmalai - The secret royal gravy скачать в хорошем качестве

Royal Gravy Chicken Rasmalai - The secret royal gravy

Shahi Chicken Rasmalai – The Secret Royal Gravy Serves - 4 or 5 people. A slow-cooked indulgence inspired by royal kitchens, Shahi Chicken Rasmalai is a luxurious gravy where time, patience, and whole spices work their magic. Tender chicken on the bone is gently simmered in a deeply aromatic onion–yoghurt base, enriched with an opulent blend of cinnamon, cardamom, cloves, star anise, and shahi jeera. The onions are cooked low and slow until golden and naturally sweet, allowing the spices to bloom and the yoghurt to transform into a velvety, clinging gravy—no shortcuts, no excess, just pure technique. Finished with a delicate caramelization at the base of the pan, this “secret royal gravy” delivers layers of warmth, depth, and unmistakable Mughal-era richness. Comforting yet majestic, this versatile dish pairs effortlessly with rice, rotis, parathas, pasta, or even simple sandwich bread—making it as practical as it is indulgent. A weekend-worthy recipe that feels celebratory, soulful, and quietly luxurious. Cheers, Preetha R Haar INGREDIEENTS :- Chicken - 1200 grams (with skin and bones) Onions - 600grams (finely chopped) Ginger-garlic paste - 1 tablespoon (well pounded) Cinnamon - 2 inch long roll Bayleaves - 3 or 4 leaves Black Cardamom - 2 large pods White Cardamom - 4 pods Star Anise - 1 pod Cloves - 7 buds Caraway seeds (Also known as Shahi Jeera or Kümmel - 1 teaspoon) Nutmeg powder - 1/2 teaspoon Turmeric powder - 1/2 teaspoon Red Chili powder - 1 teaspoon Coriander powder - 1 teaspoon Joghurt - 5 heaped tablespoons (full fat) Salt to taste Oil to fry all the ingredients Preparation - Heat a little bit of oil on low flame, in a deep frying pan and add all the spices. Stir for a few minutes and add the ginger garlic paste. After the ginger garlic paste is well cooked, we'll add the onions and turmeric powder, red chili powder, coriander powder, and salt to taste. Cook on low flame, until the onions are translucent and golden brown in color. Now add the joghurt and continue cooking on low flame, for another 10 minutes or so, that is until it starts pulling away from the sides of the frying pan. At this point, we'll add the chicken and cook for about five minutes and then increase our flame to medium. Add a little bit of water, and check a few times to make sure the chicken has enough water to cook. Let the chicken cook with the lid on. Allow the chicken to caramelize a little at the bottom, towards the end, to get that exquisite taste. With this, our gravy is ready to serve. Serve it with rice, rotis, parathas, pasta or even sandwich bread. Isn't this gravy versatile? Enjoy this gravy on a weekend!