Chicken Raja Dry

This recipe originated in Bengal during the British Raj and the word raja means King. It is Chicken Raja Dry This recipe was prepared in the royal families of India because, the ingredients that are used to prepare this recipe are royal in nature. Cashew nuts, fresh cream, butter, almonds and raisins are some of the ingredients that are mainly used in the recipes that were prepared in the royal families of India.

Ingredients

1. Chicken (boneless, skinless) - 500 Grams
2. Ginger Garlic Paste - 1 Teaspoon
3. Corn Flour - 2  Tablespoons 
4. Rice Flour - 1 Tablespoon 
5. Salt as per taste
6. Turmeric Powder - A pinch
7. Egg (beaten) - 1 
8. Cooking soda (Optional)
9. Cooking oil for deep frying
10. Ghee - 2 Tablespoons
11. Garlic (minced) - 1 Teaspoon
12. Ginger  (Juliennes) - 1 inch
13. Green Chilies (half slit)  - 2 to 3
14. Cashew Nuts -1 Tablespoon 
15. Onions (Finely Sliced) - 1 
16. Garam Masala Powder - 1/2 Teaspoon
17. Red Chili Powder - 1 Teaspoon
18. Pepper Powder - 1/2 Teaspoon
19. Coriander powder - 1/2 Teaspoon
20. Tomato Ketchup - 2 Teaspoons
21. Soy Sauce - 1 Teaspoon
22. Lemon Juice - 1 Teaspoon 
23. Fresh Cream - 2 Teaspoons
24. Kasturi Methi (Few)
25. Coriander Leaves (Few)
26. Curry Leaves - Few (For garnishing)
27. Green Chilis - 2 to 3 (For garnishing)

Directions / Method

1. First marinate the chicken.
2. Add 500 grams of chicken in a bowl, a teaspoon of ginger garlic paste, 2 tablespoons of  corn flour and a tablespoon of rice flour for crispiness.
3. Add little bit of salt, a pinch of turmeric powder and a beaten egg.
4. Add cooking soda if chicken needs to be more soft. But it is optional.
5. Mix them well. Allow them to marinate for an hour.
6. In a wok, add cooking oil and let it heat on a medium flame.
7. When the oil is hot enough, add 2 to 3 green chilis and fry them for few seconds for garnishing.
8. Next add curry leaves and fry them.
9. Both fried curry leaves and green chili will be used for garnishing.
10. Now add the marinated chicken pieces into the oil.
11. Deep fry them until they are light brown in color for about 80%, as they will be pan fried with masala for the other 20%.
12. When the chicken have been deep fried, transfer them to a plate.
13. Now add 2 tablespoons of ghee in a pan, a teaspoon of minced garlic, an inch of ginger which have been cut into juliennes, 3 green chilies which have been half slit, a tablespoon of cashew nuts.
14. Sauté them all until the raw smell for ginger and garlic is gone.
15. Add an onion which have been finely sliced and sauté them till the onions have become light translucent.
16. Add 1/2 teaspoon garam masala powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, Mix them well.
17. Add 1/2 teaspoon of pepper powder and mix them well.
18. Add 2 teaspoons of  tomato ketchup, a teaspoon of soy sauce and mix them well.
19. Add a teaspoon of lemon, 2 teaspoons of fresh cream.
20. Add a little bit of salt because we have already added salt during the marination of chicken.
21. Now add fried chicken and mix them well.
22. Add few kasturi methi and few chopped coriander leaves.
23. Mix them well.

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