Kibti ~ Tender chicken thighs marinated in yogurt & aromatic spices and slow cooked in ghee, caramelised onions and saffron. Topped off with slivered almonds 🤍
The sheer diversity of Indian cuisine is overwhelming. Each region has its own history and culture which reflects heavily on its food. But sadly over time many such brilliant recipes that highlighted the ingenuity of the cooks/ khansamas have faded into oblivion or remain undocumented.
Whether it’s our ancestral kitchens or the secret recipes of the royal chefs, these glorious recipes must be preserved and handed down through generations. In this era of convenience and instant gratification, it’s crucial that we celebrate such lost recipes and hidden gems that gives us an insight into the incredibly rich food heritage of India.
A decadent treat from the royal kitchens of Maharaja Bhupinder Singh of Patiala, Kibti (or kibiti) is an appetiser with layered flavours. It’s the perfect example of how simple spices and minimal techniques can result in a dish with a complex flavour profile. Our ancestral kitchens were sheer genius when it came to creating unique gems. I was delighted to be a part of a beautiful collaboration #forgottenfoodofindia on Instagram that gave me an excuse to deep dive into our rich Indian culinary heritage😀
Maharaja Bhupinder Singh was a well known connoisseur of food with some of the most enterprising and skilled royal chefs who always looked to indulge his tastebuds. Kibti was one such delicacy which he loved and also served in the lavish parties he hosted.
A small trivia~ Apparently he had once ordered for a 1400 piece George V gold and silver dinner service cutlery from London (weighing 500kg!) just to honour the visit of Prince of Wales.
8 boneless chicken thighs
4 tbsp hung yogurt
8-10 black peppercorns
5 green cardamoms
1 large mace
1 tbsp ginger-garlic paste
1 green chili minced (optional)
Salt to taste
For the cooking:
1 large onion, sliced
1 tsp coriander powder
1 tsp red chili powder (I used kashmiri red chili powder)
Few saffron strands
Ghee (clarified butter) for shallow frying
Almond slivers for garnishing
Dry roast the green cardamoms, peppercorns, mace and cloves. Grind them into a powder. Also soak 10-12 almonds in hot water and then peel the skin and chop them in slivers.
Now marinate the chicken with the yogurt, spice mix, ginger-garlic paste, minced green chilli and salt for at least 30-45 minutes. Heat 1 tsp ghee in a pan and roast the almonds until slightly brownish. Remove from the pan and keep aside,
Heat some more ghee and add the chicken thighs and spread them evenly to ensure they get enough space for browning. Cook on each side until they are nicely browned on medium heat. Now add the remaining marinade and the onion slices and continue to cook until the onions get caramelised on med-low heat.
Once the onions become soft and blends into the chicken, add the red chilli powder and coriander powder and give it a good mix until everything is well combined.
When the chicken is perfectly browned on the outside and juicy from the inside, add 1 tsp of ghee and sprinkle some saffron strands over the chicken.
Remove after 5 minutes and garnish with almond slivers before serving.