Indian-Style Spiced Rum Chicken

🍗 Step into a tantalizing blend of tradition and innovation with our Indian Style Rum Chicken! This dish infuses the rich flavors of Indian spices with a bold splash of rum, creating a culinary experience that's both familiar and adventurous. Each bite of tender, marinated chicken is bursting with a symphony of spices, complemented by the warm, aromatic notes of rum. Perfect for food enthusiasts looking to spice up their cooking, this recipe brings a touch of elegance and excitement to your dining table. Ready to embark on this flavorful journey? Let’s dive in!

Blending the robust flavors of Indian spices with the boldness of rum. This dish is rich, aromatic, and perfect for special occasions.

Ingredients

For the Marinade:

• 1 kg chicken (bone-in, skinless pieces like thighs, drumsticks, or curry cuts)

• 1/2 cup dark rum

• 1/4 cup plain yogurt (curd)

• 2 tbsp ginger-garlic paste

• 1 tbsp turmeric powder

• 1 tbsp red chili powder (adjust to taste)

• 2 tsp cumin powder

• 2 tsp coriander powder

• 1 tsp garam masala

• 1 tsp ground fennel seeds (saunf)

• 1 tsp salt (or to taste)

• Juice of 1 lime

For the Gravy:

• 3 tbsp mustard oil (or vegetable oil)

• 2 medium onions, finely chopped

• 3 medium tomatoes, pureed

• 2 green chilies, slit

• 1 tsp cumin seeds

• 1 bay leaf

• 3-4 cloves

• 2-3 cardamom pods

• 1 cinnamon stick

• 1 tsp Kashmiri red chili powder (for color, optional)

• 1/2 cup coconut milk (optional for a creamy texture)

• 1/4 cup dark rum (for cooking)

• Fresh cilantro, chopped (for garnish)

Instructions

1. Marinate the Chicken:
   In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, coriander powder, garam masala, fennel powder, lime juice, salt, and rum. Add the chicken pieces and coat them thoroughly. Cover and marinate for at least 4 hours, or preferably overnight, in the refrigerator.

2. Sear the Chicken:
   Heat 2 tbsp mustard oil in a large pan or kadhai over medium heat until it starts to smoke slightly. Add the marinated chicken pieces and sear them for 4-5 minutes on each side until lightly browned. Remove and set aside.

3. Prepare the Gravy:

   • In the same pan, add 1 tbsp oil if needed.

   • Temper with cumin seeds, bay leaf, cloves, cardamom, and cinnamon stick.

   • Add the chopped onions and sauté until golden brown.

   • Stir in the tomato puree and cook until the oil begins to separate (about 8-10 minutes).

   • Add Kashmiri chili powder for color and adjust salt to taste.

4. Simmer with Rum and Chicken:
   Return the seared chicken to the pan. Stir well to coat it with the gravy. Add 1/4 cup dark rum and mix. Let the alcohol cook off for 2-3 minutes.

5. Finish the Dish:
   Pour in coconut milk if using (for a creamy twist) and 1/2 cup water to adjust the gravy consistency. Cover and simmer for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.

6. Garnish and Serve:
   Sprinkle freshly chopped cilantro over the chicken. Serve hot with steamed basmati rice, naan, or parathas.

Tips for Authentic Flavor:

• Use mustard oil for its earthy and pungent aroma, common in Indian cooking.

• Fennel powder adds a subtle sweetness that pairs beautifully with the rum.

• Allow the marinade to penetrate the chicken by marinating overnight for the best flavor.

Enjoy your bold, spicy, and aromatic Indian Rum Chicken! 🍗✨

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