Shahi Patiala Suckling Lamb Raan & Kotkapura Royal Atta Chicken Recipe

Prepare and marinate

Score the lamb leg skin and make 6–8 deep slashes across meat. In a large bowl, whisk yogurt, ginger-garlic paste, red chili, turmeric, ground coriander, garam masala, fennel powder, amchur, lemon juice and salt until smooth. Add crushed green and black cardamom, cinnamon, cloves and crushed peppercorns. Stir in half the chopped coriander, half the mint and 2 tablespoons ghee. Rub the marinade thoroughly into the slashed lamb, ensuring it gets into cuts. Cover and refrigerate for at least 6 hours, preferably overnight.

Sear and assemble for braise

Preheat oven to 160°C (320°F). Heat 1 tbs ghee and 2 tbs oil in a heavy Dutch oven over medium-high heat. Remove excess marinade from the lamb (reserve marinade). Sear the lamb on all sides until browned, 4–6 minutes per side. Transfer lamb to a plate. In the same pot, add reserved marinade and cook for 2–3 minutes to bloom spices, scraping browned bits. Add 500 ml water and bring to a simmer.

Braise slowly

Return the lamb to the pot, spooning some braising liquid over it. Cover tightly and place in the preheated oven. Braise for 2½–3 hours until meat is fork-tender and pulling away from bone. Check at 90 minutes and baste with cooking liquid. If liquid reduces too much, add up to 100 ml hot water.

Finish with royal touches

When lamb is tender, remove from oven. Spoon braising juices into a small saucepan and reduce over medium heat until slightly thickened (5–8 minutes). Stir in saffron-milk and the remaining 2 tbs ghee. Pour some of the reduced jus over the lamb, sprinkle fried onions, remaining coriander and mint. Tent with foil and rest 10 minutes before carving.

Carve the raan into thick slices and transfer to a warmed platter. Serve with lemon wedges and room-temperature yogurt on the side.

Make atta coating and marinate

In a bowl combine whole wheat flour (atta) and 1 tbs mustard oil, rubbing until it forms a crumbly mixture. Add yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric, red chili powder, kasuri methi, lemon juice and salt. Whisk into a smooth paste; if too thick, add 2–3 tbs water. Add chicken pieces and toss to coat thoroughly. Marinate for 1–2 hours in the refrigerator.

Pan-sear the chicken

Heat remaining 2 tbs mustard oil and 1 tbs ghee in a heavy skillet over medium-high heat. Shake off excess marinade (keep some to baste). Sear chicken pieces skin-side down (if skin on) until a deep golden crust forms, 4–6 minutes per side. Remove chicken to a plate.

Cook with onions and slow-roast

In the same skillet, add sliced onions and a pinch of salt. Cook, stirring, until soft and caramelized, about 8–10 minutes. Return chicken to the pan atop the onions; add slit green chilies and remaining marinade or up to 100 ml water to create a shallow cooking liquid. Reduce heat to low, cover tightly and simmer gently for 20–25 minutes until chicken is cooked through and the atta coating has set and become slightly crisp around edges.

Finish and rest: Turn heat off, drizzle 1 tbs ghee over the chicken and sprinkle chopped coriander. Cover and let rest 5 minutes.

Transfer to serving dish and serve hot alongside the lamb.

Arrange carved lamb and chicken on a large platter. Spoon extra reduced jus from the lamb over meat as desired. Garnish with fried onions, mint sprigs and lemon wedges. Serve room-temperature yogurt on the side for cooling contrast.

Estimated plating: divide between 6 servings, offering generous portions of both raan and chicken with garnishes.