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Country Captain Chicken Raj Recipe

This dish originated in Bengal during the British Raj and became popular in United States (Georgia). Country Captain Chicken Recipe. I have tried to re-create the recipe from various historical records, as well as the curry spices used by British at the time.

Modern recipes in United States, use chicken breast (with skin), water is substituted with chicken broth for more flavor, flour may be added to the dry spice rub.

Captain chicken is normally served over bed of rice. The curry gravy is thick and not runny.

Ingredients

1. Boneless skinless chicken cut into 1 to 1½" sizes: 1½ pounds

2. Ghee: ¼ cup

3. Finely chopped onion: 1Cup

4. Minced Garlic: 1 Tablespoon

5. Finely chopped Ginger: 1 Tablespoon

6. Tomatoes chopped: 1 cup

7. Almonds sliced: ¼ cup

8. Raisins: ¼ cup

9. Water: ½ cup

Rub Dry Spice Mix (Based on Curry Powder (Kitchiner) Recipe)

1. Salt: ½ teaspoon

2. Black pepper: ¼ teaspoon

3. Turmeric powder: ½ teaspoon

4. Cumin powder: ½ teaspoon

5. Coriander powder: ½ teaspoon

6. Cardamom powder: ¼ teaspoon

7. Cinnamon powder: ¼ teaspoon

Method

1. Rub chicken with dry spice mix. Let it rest for 15 minutes to 2 hours.

2. Heat Ghee in a heavy bottom pan.

3. Pan fry chicken pieces till brown about 3 minutes. Remove with slotted spoon and set aside.

4. Add onions. Sauté till transparent to near brown, about 5 minutes

5. Add garlic and ginger. Sauté about 2 minutes.

5. Add tomatoes and Chicken. Sauté about 5 minutes.

6. Add almonds, raisins, and water. Bring to a boil.

7. Cook covered on low heat for about 20 minutes or till done. Adjust water as needed.

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