Simple Way to Prepare Perfect Traditional Rajasthani: Mohan Maas- Chicken 🍗😋

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Homemade Traditional Rajasthani: Mohan Maas- Chicken 🍗😋. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Traditional Rajasthani: Mohan Maas- Chicken 🍗😋, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Rajasthani: Mohan Maas- Chicken 🍗😋 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Rajasthani: Mohan Maas- Chicken 🍗😋 is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Rajasthani: Mohan Maas- Chicken 🍗😋 estimated approx 4 hrs (prep to dish).

To get started with this recipe, we have to prepare a few ingredients. You can cook Traditional Rajasthani: Mohan Maas- Chicken 🍗😋 using 37 ingredients and 11 steps. Here is how you cook that.

Another famous & traditional dish from the very Shahi Rajasthani Cuisine- After the similarly popular LAAL-MAAS Dish...this is the one that’s the most famous in the land of the Deserts & mostly prepared during the Shahi Feasts: Either with Mutton (Goat Meat or Chicken) but is not known by many or even popularly displayed as that of the Laal Maas from the land 💁🏻‍♀️ Try this out yourselves to learn more about it !!! #Chicken21

Ingredients and spices that need to be Take to make Traditional Rajasthani: Mohan Maas- Chicken 🍗😋:

1. 750 gms Chicken: Preferably with bones (I’ve mixed in the both)
2. As per taste Salt
3. 4 tbsps Cooking Oil
4. 2-4 tbsps Ghee
5. 1 tsp Sugar: Caramelised
6. For Tempering Spices:
7. 1/2 Cup Fresh Milk: Boiled & RT
8. 1/2-1 Cup Plain Yoghurt: Hung Curd
9. 1/2 Cup Fresh Cream: Well Whisked
10. 1.5 tbsps White Pepper Powder
11. For Tempering Spices:
12. 1-2 Bay Leaves
13. 1 piece Mace Blade
14. 4-5 Cloves
15. 5-6 Green Cardamoms
16. 2 Black Cardamoms
17. 1-2 Dry Red Chillies
18. 1-2 ” Cinnamon Sticks
19. 1 Star Anise
20. 1-2 Star Anise
21. 1/2 tsp Stone Flower/Dagar Phool
22. 7-8 Black Cardamoms: Gently Pounded
23. 1 tbsp Almond Powder/Paste
24. 1 tbsp Cashew Powder/Paste
25. 1 tbsp Posto/Khus-Khus
26. 1 tbsp Melon Seeds: Pasted
27. 2-3 tbsps (3 G) Paste: Ginger-Garlic-Green Chilli
28. 1/3-1 Cup Onion Paste
29. 1-2 tsp Garam Masala Powder: Homemade
30. 1/2 tsp Nutmeg Powder
31. 1 tsp Fennel Seeds Powder
32. 1 tsp Roasted Cumin Powder
33. 1 tsp Coriander Powder
34. 1 tsp Kashmiri Red Chilli Powder
35. 1/2 Cup Fresh Coriander Leaves: Finely Chopped
36. as required Water (Boiled)- To cook the Chicken
37. 1/2 Cup Deep Fried Onions: Birista- Optional (But highly recommend for its immense taste enhancer)

Instructions to make to make Traditional Rajasthani: Mohan Maas- Chicken 🍗😋

1. Wash & Clean the Chicken pieces well enough- I’ve take both the mix of boneless & with bones: In a large mixing bowl: Add in the mixture of the aforesaid all the wet pastes & masalas (Marinade for the chicken)
2. Marinate the chicken in the same by applying generously coating the same in its entirety- Cover & set aside in the refrigerator for about 5-6 hrs time before cooking
3. Keep all the chopped items readily available to you- Heat up a frying pan over the medium-high flame, add in the tempering spices to be aromatic & splutter
4. Then, add in the well marinated chicken pieces to it, along with the rest of the marinade in the bowl by adding some water to it- Sauté until it releases its natural waters in the pan due to the curd & rest other wet pastes
5. At this point: Add in the Kashmiri Red Chilli Powder (for adding a nice saffron/orange colour to it), looks absolutely & amazingly stunning with its gradually & eventually released flavourful aroma
6. Once everything is added to it- Give it a really good mix until nicely combined & well incorporated, cover it & allow it to cook for about 20-30 mins time, stirring occasionally in between- Add in the required warm water to it sufficiently for the chicken to cook well
7. Reduce the flame to the low-medium at this point while cooking with its cover- Keep a strict watch on its doneness, from time to time
8. If required, depending on the quality of the chicken- Add in some more hot/warm water to it- Give it all a really good stir again to blend well, put the cover back & let it cook for another 5-10 mins time, add in the chopped coriander leaves, garam masala powder & a dollop of ghee
9. Once done: Off goes flame, let it sit on the hot oven top for the next 15 mins time before serving it piping hot, garnish it accordingly. As per your taste or choice
10. Garnish: As you like it- with some more fresh cream, a fresh sprig of coriander leaf or similar & relish with piping hot Roti/Rice/Saffron Rice/Pulao or any other Indian pieces of bread, as the matter of the fact.
11. Enjoy the most delectable & lost Shahi Recipes of the Desserts- Rajasthan 💁🏻‍♀️🍛

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So that is going to wrap this up with this special food How to Make Any-night-of-the-week Traditional Rajasthani: Mohan Maas- Chicken 🍗😋. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!