Gujarati Gravy Chicken (Rasa Vari Chicken)

This one pot dish made at least once a week at our home per request by my husband! This is a very common Indian chicken dish that can be made many different ways. This is my take on it and is best served with rice and roti/naan!

Ingredients

• 1/2 Cup of Vegetable Oil
• 1 Cinnamon Stick (Whole)
• 3 Cloves (Whole)
• 2 Cardamom (Whole)
• 5-6 Peppercorns (Whole)
• 1 Star Anise (Whole)
• 1 Bay Leaf (Whole)
• 1/2 Teaspoon of Cumin (Whole)
• 3 Large Onions (Finely Chopped)
• 6 Stalks of Celery (Finely Chopped)
• 2 Teaspoons of Fresh Garlic (Ground)
• 2 Teaspoons of Fresh Ginger (Ground)
• 1 & 1/2 Teaspoons of Salt (To Taste)
• 1 Cup of Fresh Cilantro (Chopped) – DIVIDED
• 1 & 1/2 Teaspoons of Ground Cumin
• 1 & 1/2 Teaspoons of Ground Coriander
• 1 & 1/2 Teaspoons of Garam Masala
• 1/2 Cup of Tomato Paste
• 2 Cups of Chicken Stock
• 1 Cup of Water
• 10 Chicken Legs (Skinned)
• 1 Teaspoon of Lemon Juice

Directions

1. In a deep pot, add in oil. Let heat up on high. After a minute, add in cinnamon stick, cloves, cardamom, peppercorns, star anise, bay leaf, and whole cumin.
2. After 1 minute, add in onion and celery. Sauté for 10-15 minutes on medium (until translucent). Stir often.
3. Add in garlic, ginger, salt, 1/2 cup of cilantro, ground cumin, ground coriander, garam masala, and tomato paste. Mix well. Cook 2-3 minutes. Stir often.
4. Add in chicken stock & water. Mix. Let boil. Once boiled, turn temperature down to medium.
5. Add in skinned chicken pieces. Cover with lid. Stir occasionally.
6. Once it comes to a boil, simmer on low for 40 minutes.
7. Top the chicken with lemon juice and the remaining cilantro. Serve with rice, roti or naan.