Chicken Kibti, is a unique and flavorful appetizer from Patiala, Punjab, India. Originating during the reign of Maharaja Bhupinder Singh, it features a delicious blend of chicken, yogurt, and aromatic spices, topped with almonds. The chicken is marinated in yogurt and spices, cooked in ghee (clarified butter), and finished with a touch of saffron, resulting in a rich and complex taste.
Traditionally, boneless chicken thighs are used for this recipe. However, I found that using...
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Dry roast the green cardamom, black peppercorns, cloves, and mace flower over low-medium heat in a frying pan.
Allow the spices to cool, then grind them to a coarse powder. Set aside.
In a mixing bowl, marinate the chicken pieces with ginger garlic paste, ground chillies, hung curd, ground Kibti spice powder, and salt.
Mix well and refrigerate for 30-40 minutes.
Heat 1 tablespoon of ghee in a pan over medium heat.
Add the sliced almonds and roast them slightly until they lose their raw taste. Remove from the pan and set aside.
Add 2 tablespoons of ghee to the same pan and heat over medium-high heat.
Add the sliced onions and cook until they become soft and slightly golden.
Add the marinated chicken pieces to the pan, reserving any excess marinade for later.
Cook the chicken over medium heat, stirring occasionally, until it is slightly golden on all sides.
Add the leftover marinade, Kashmiri red chilli powder, coriander powder, and saffron strands. Mix well.
Continue cooking until the chicken is tender and the onions blend seamlessly with the chicken. When the ghee starts to leave the sides of the pan, you can decide whether to leave some gravy or cook until the gravy clings to the chicken. Keep in mind that the gravy will thicken as it cools.
Add the roasted almonds to the pan, reserving a few for garnishing.
Mix well and allow to cook for a few more minutes over low-medium heat to blend the flavours.
Transfer the chicken to a serving plate, and garnish with the reserved roasted almonds.
Serve Chicken Kibti as an appetiser or with naan, paratha, or steamed rice for a complete meal.
Soak and peel the almonds before slicing and roasting them for a richer flavour.
To enhance the taste, add a few drops of rose water or kewra water to the marinade.
For a vegetarian version, you can substitute the chicken with baby potatoes, button mushrooms, or paneer (cottage cheese).
How do I properly marinate chicken for Chicken Kibti Masala?
To marinate chicken for Chicken Kibti Masala, mix the chicken pieces with ginger garlic paste, ground green chillies, hung curd, ground Kibti spice powder, and salt in a mixing bowl. Ensure the chicken is well-coated and refrigerate for 30-40 minutes to allow the flavors to penetrate.
What are some good substitutions for ingredients in Chicken Kibti Masala?
If you don't have hung curd, you can use plain yogurt as a substitute. For a dairy-free option, try using coconut yogurt. Additionally, if you can't find ghee, you can use vegetable oil or butter, though ghee adds a unique flavor. For the spices, feel free to adjust the amount of Kashmiri red chilli powder based on your heat preference.
Can I store leftover Chicken Kibti Masala, and how should I do it?
Yes, you can store leftover Chicken Kibti Masala in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if needed to loosen the gravy. It can also be frozen for up to 2 months; just make sure to thaw it in the refrigerator before reheating.
What dishes pair well with Chicken Kibti Masala?
Chicken Kibti Masala is versatile and pairs beautifully with naan, paratha, or steamed rice. You can also serve it with a side of raita or a fresh salad to balance the rich flavors of the dish.
Is Chicken Kibti Masala suitable for a gluten-free diet?
Yes, Chicken Kibti Masala is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Just ensure that any sides you serve, like naan or paratha, are also gluten-free if you are catering to a gluten-sensitive diet.
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