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Ichalkaranji Murgh Cinnamon-Bark Rasam
🇮🇳 Indian

Ichalkaranji Murgh Cinnamon-Bark Rasam

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Ichalkaranji cooking — Ichalkaranji Murgh Cinnamon-Bark Rasam brings a cinnamon-bark touch with a classic rasam finish. About 51 minutes from fridge to table.

Prep 21 min Cook 30 min Serves 6 Easy

Ingredients

  • Chicken500 g, curry cut
  • Ginger Garlic Paste1 tbsp
  • Onion1, finely chopped
  • Tomato2, chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Red Chili Powder1 tsp

Optional extras

  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

  6. 6

    Reduce to coat; finish with herbs or cream if using.

  7. 7

    Serve immediately.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

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