Chicken Jaipur


  • 3 banana shallots
  • 1 dried guajillo pepper
  • 1 dried cayenne pepper
  • 1 dried shiitake mushroom
  • 4 cloves garlic
  • 2 tsp cumin seeds
  • ½ tbsp cardamom seeds
  • 1 tsp whole fenugreek seeds
  • ½ tsp guajillo chili powder
  • ½ tsp cinnamon powder
  • ¼ tsp black peppercorns
  • ¼ tsp whole black mustard seeds
  • 2 tbsp cider vinegar
  • 1 fresh red chili pepper
  • thumb sized piece of ginger
  • 3 boneless chicken thighs (cut into bite sized pieces)
  • ½ tbsp sunflower oil
  • 1 tbsp agave syrup
  • ½ tsp salt
  • 1-2 tbsp water


  1. Remove the outer layer of skin from the shallots and cut in half.
  2. Place the shallot halves cut side down in a roasting tin smeared with a little oil.
  3. Roast the shallot for 20 mins at 180C fan.
  4. Rince and lightly dry roast the dried peppers.
  5. Place the dried peppers and dried shiitake in a jug and cover with just boiled water for 15 minutes.
  6. Peel and half the garlic cloves add to the roasting pan with the shallots for last 10 minutes.
  7. Dry roast the whole spices and grind to a fine powder.
  8. Combine the ground spices in a bowl with the vinegar, salt and agave syrup.
  9. When the shallots and garlic are finished roasting and are nicely caramelised, remove from the oven and allow to cool.
  10. Blend to a paste the shallots, garlic, peppers, mushroom, ginger, with a little of the pepper water.
  11. Add this to the spice and vinegar mixture.
  12. Heat the oil a large heavy bottom pan over medium heat.
  13. Brown the chicken.
  14. Add the paste and the remaining pepper water.
  15. Cook for 15-20 minutes stirring occassionally.

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