Chicken has to be one of the most versatile of meats. It can be cooked is so many different ways, and the same dish has lots of permutations – one per household! So what do you do when you have a lot of boneless chicken, a lot of colorful veggies and a huge appetite?
You make Chicken Rangeela! Stumbled upon this wonderful chicken recipe being whipped up by one of my favorite chefs Sanjeev Kapoor when I was channel surfing. What happened next? Well Chicken Rangeela happened.
Yeah funny name, but the dish will blow you away with its riot of colours and flavours.
Prep time: 20 minutes
Cooking time : 40 minutes
Now, Chicken Rangeela, is essentially chicken tikka cooked in a gravy. There are a million methods of making the tikka, and another million to make the gravy. We of course chose the simpler and tastier methods.
- Boneless chicken 750 grams
- Ginger Garlic paste 3-4 tbsp
- Kashmiri red chilli paste 3 tablespoons
The paste is made with a few tablespoons of Kashmiri chilli powder and some oil to form a smooth paste.
- Turmeric powder 1/2 teaspoon
- Yogurt 2 tablespoons
- Garam masala powder 1/2 teaspoon
- Carom seeds (ajwain) 1/4 teaspoon
- Lemon juice 3 1/2 teaspoons
- Gram flour (besan) 1/2 tablespoon
- Dry Red chillies 1/2 teaspoon
- Oil 3 tablespoons
- Salt to taste
- 3 Onions finely chopped
- Green capsicum, cut into 1 inch pieces
- 1 yellow capsicum cut into 1 inch pieces
- 1 red capsicum cut into 1 inch pieces
- 2 large onions cut into 4 quarters each
- Tomatoes – 4 medium
- Chopped Ginger – 1 1/2 inch pc
- Chopped Garlic cloves – 10
- Coriander powder -1 teaspoon
- Turmeric powder – a pinch
- Tomato puree – 1 cup
- Salt to taste
- Red chilli powder – 1/2 teaspoon
- Dried fenugreek leaves (kasoori methi) 1 teaspoon
- Fresh cream – 2 tablespoons
- Oil as required
The Making of the Tikkas
- Place chicken in a bowl. Add ginger paste, garlic paste, Kashmir red chilli paste, salt,turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well
- Let the chicken sit in the marinade for 1-2 hours
- Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat
- Chicken cooks really fast, so be sure not to overcook the tikkas at this point, since we are going to cook them over once again in the gravy
- So get them off the pan when they are just around 70% done
- Set them aside
The Making of the Gravy
- Heat 2 tbsps oil in the second pan and add cumin seeds
- Once they begin to splutter, add the finely chopped onions and saute
- Once the onions brown enough, add garlic and ginger to the pan and saute
- Next pop in your fresh tomato puree
- Add coriander powder, a pinch of turmeric powder and saute for a minute
- Add salt, red chilli powder, kasoori methi and mix and continue to saute till oil begins to separate and till the gravy is thick enough
- Add the chicken pieces give it a good mix
- Next, pop in the cream
- In another pan pop in a few drops of oil
- Once the oil is hot, add in all your coloured capsicums, the onions cut into quarters and the deseeded tomatoes. Saute them for just a few seconds
- Tip in the veggies into your chicken gravy
- Give this one final mix
Your Chicken Rangeela is now ready. Serve this hot with roti, naan, phulkas or whatever you like.
We had ours with piping hot roomali rotis. Enjoy!